Ingredients
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)
Gravy
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)
Method
- 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.
Potatoes
- 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.