Man food - Roast pork by Mark Hix

This is an impressive-looking cut and a simple one to carve as you can just cut between the bones, like pork chops. Try to buy free-range pork that’s not too fatty (to ensure you get a good ratio of meat) but with the rind on for the crackling. I prefer the rib end, as it has a bit more marbling through the meat. 

 

Ingredients:

Serves 4-5

1 rack of pork, weighing about a kilo or with a bone per person
Salt and freshly ground black pepper
A slug of vegetable oil

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Pre-heat the oven to 220˚C. Score the rind of the pork in-between each bone, about 0.5cm deep or just through the rind. In a large pan or frying pan, bring a couple of centimetres of water to the boil, place the pork rind side down in the water and simmer for two to three minutes, then remove. Pre-heat a roasting tray with a little vegetable oil, season the pork all over and place in the tray, rind side down and roast for 25 minutes, then turn it over and cook for another 25–35 minutes, basting as it’s cooking until the skin is crisp and the pork is still a touch pink. If, for any reason, the rind isn’t crisp, you can cut it off and return just the rind to the oven to crisp up so the pork doesn’t overcook. To serve, carve between the bones so each person gets one big chop.