Rack of Pork (6 Rib)

  • 6 Rib Pork Rack with Rind On (ask your local butcher for a Rack with enough ribs to cover your needs)
  • Cherry Tomatoes on the Vine

Braised Red Cabbage

  • 2 Small Red Cabbage – Sliced with Outer Leaves Removed
  • 2 Red Onions, Sliced
  • Zest of 1 Orange
  • 4 Granny Smith Apples, peeled, core removed and chopped
  • 1 Cup Apple Cider Vinegar
  • 300-320ml of apple cider
  • 30g Butter
  • 150g Brown Sugar

Creamy Potato Mash

  • 6 Desiree Potatoes, Peeled, Washed and roughly chopped
  • Pinch Salt
  • 50g Butter
  • 2 tbsp Chopped Parsley (Optional)


Your Choice of favourite brown gravy. For an extra flavour boost, lightly toast 1 tsp of Fennel seeds in a fry pan and add to gravy)


  • Preheat oven to 200 degree C
  • Take the pork rack and score the rind with a sharp knife by making diagonal cuts approx. 1-2 cm apart. Pattern should look like a diamond pattern.
  • Boil a jug of water and pour 1 litre of boiling water over the rind.
  • Drizzle pork rack with olive oil and season with salt. Make sure you rub some extra salt into the scores on the rind.
  • Place rack in an oven proof dish with rind facing up and cook for approx. 2 hrs. Use a meat probe/thermometer to check (cooked temp approx. 71 degrees C)
  • Once cooked rest for 15-20 mins.
  • Cut cherry tomatoes to get 4-5 tomatoes per vine and place in oven for approx. 5 mins.

Braised Red Cabbage

  • In a saucepan combine butter and red onion in a large saucepan and sauté’ the onions until slightly translucent. Approx 3 mins
  • Add remaining ingredients and stir to mix well.
  • Bring saucepan to boil then simmer for approx. 1-2 hrs or until tender and desired consistency is achieved.


  • In a different saucepan add Chopped Potatoes and cover with Water (optional extra is to add 1 tbsp of salt)
  • Bring the pan to the boil and cook until potatoes are tender and can be broken easily with the end of a fork.
  • Drain water from pan.
  • Add butter, parsley and pinch of salt (only if salt was not added to the water)
  • Using a fork or other utensil, mash potatoes until light and fluffy. Note: do not use a blender stick as mixture goes to a glue like consistency.

To Serve

  • Remove Crackling from Rack and Set aside. If crackling is not quite ready, return to oven at 220 degrees C
  • Meanwhile, add a generous spoon of Potato to the middle of dish.
  • Cut the Rack into Cutlets and place a cutlet on top of potato with rib at a 45 Degree angle.
  • Add a large spoon full of braised cabbage to the dish, followed by the cherry tomatoes
  • Top with piece of pork crackling. For extra flavour sprinkle with a pinch of toasted fennel seeds or add gravy.

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