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Roast Rack of Pork

This dish is absolutely delicious with the White Pudding and Apple stuffing from page. Make the stuffing as per the instructions and place underneath the pork for the last hour of cooking. This means the meat juices will be absorbed by the stuffing which will give the stuffing a wonderful flavour.

Just like my Roast Beef, Roast Chicken, Roast Turkey, Roast Goose, Roast Glazed Ham and Roast Duckling Roasting Guides, this guide will help you cook the most wonderful roast for your family, friends or customers.



1 x 2.5kg or so rack of pork, chine bone removed

2 tbsp salt

2 tsp coarse ground black pepper

2 carrots, peeled and roughly chopped

2 onions, peeled and cut into quarters


3 tbsp flour

25g butter

1 veg or chicken stock cube

500ml water

1 bay leaf

1 tbsp redcurrant jelly



Allergens: Contains Gluten, don’t use the butter or flour in the gravy, use cornflour to thicken instead. Mix 3 tbsp of cornflour with 2 tbsp of cold water then add this paste a little at a time until the gravy thickens.
Contains Lactose unless you use a lactose free butter or follow the gluten free method and use cornflour instead of butter and flour.


Getting Ready..
You will need – 1 roasting tin, 1 pot 1 sharp knife, 1 chopping board, 1 ladle, 1 tongs or similar and 1 whisk.


Score the skin of the pork like you see in the picture. Rub this with the salt and allow to come to room temperature for 1 hour.


Preheat your oven to 200C or Gas Mark 5.


Season the flesh of the pork with the pepper and a little salt.


Place the chopped onions and carrots in a roasting tin then place the pork on top, scored skin side up.


Place in your oven and cook for 25 minutes per 500g plus 20 minutes over.


Cook on 200C, gas mark 5 for 20 minutes. This higher temperature is needed to get great crackling.


After 20 minutes turn the oven down to 180C, Gas Mark 4 and cook for the remaining time.


Check that the pork is cooked by piercing the thickest part with a skewer or knife and ensuring the juices run clear and are free of blood.


Allow the meat to rest for 20 minutes loosely covered with foil before carving.


When you remove the pork from the roasting tin add the butter to the tin and place on the hob over a medium heat. Skip this step if using the gluten free method as described in method 1 above.


When the butter melts add the flour, and mix well so it absorbs all the juices and butter, cook for 2 minutes.


Add the water, stock cube, bay leaf and redcurrant jelly and mix well. Bring to the boil then simmer for 5 minutes. Taste and serve if happy with the flavour.

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