Pork Rack Roast
Pork Rack Roast – A Classic Centrepiece
Butchered from the top end of the loin, our pork rack roasting joint comes on the bone for the best flavour, with the chine bone removed for easy carving. In our opinion, pork rack roast is one of the finest joints of pork to cook and among the most delicious to eat. It delivers perfect crackling, glistening fat, and meat that is both tender and full of flavour.
Swaledale’s Pork Rack Roast is the kind of joint that brings family and friends together, filling the table with warmth and generosity. Homely and hearty, it is a centrepiece roast that will refuel both body and mind.
Chef George Ryle Inspires
"In all honesty, there is only one way we can suggest you cook this rack, and that’s to roast it. Score the skin, season the joint well, and cook at about 150°C, then finish at 220°C for 8–10 minutes to crisp the crackling.
Scatter halved onions, apples and a few sage leaves around the roasting dish, along with a glass of cider. Once rested, the juices in the tray will make the most delicious gravy. On the side, roast potatoes and a cabbage cooked hard in butter until the edges char, releasing that unmistakable brassica flavour.
Or, for an alternative garnish, channel your Italian cook and braise some cime di rapa in olive oil with garlic, dried chilli and anchovy. Its natural tang and bitterness are the perfect foil for salty, fatty pork. Add cannellini beans simmered with stock, wine and bay leaves on the side."
Pork Rack Roast – A Classic Centrepiece
Butchered from the top end of the loin, our pork rack roasting joint comes on the bone for the best flavour, with the chine bone removed for easy carving. In our opinion, pork rack roast is one of the finest joints of pork to cook and among the most delicious to eat. It delivers perfect crackling, glistening fat, and meat that is both tender and full of flavour.
Swaledale’s Pork Rack Roast is the kind of joint that brings family and friends together, filling the table with warmth and generosity. Homely and hearty, it is a centrepiece roast that will refuel both body and mind.
Chef George Ryle Inspires
"In all honesty, there is only one way we can suggest you cook this rack, and that’s to roast it. Score the skin, season the joint well, and cook at about 150°C, then finish at 220°C for 8–10 minutes to crisp the crackling.
Scatter halved onions, apples and a few sage leaves around the roasting dish, along with a glass of cider. Once rested, the juices in the tray will make the most delicious gravy. On the side, roast potatoes and a cabbage cooked hard in butter until the edges char, releasing that unmistakable brassica flavour.
Or, for an alternative garnish, channel your Italian cook and braise some cime di rapa in olive oil with garlic, dried chilli and anchovy. Its natural tang and bitterness are the perfect foil for salty, fatty pork. Add cannellini beans simmered with stock, wine and bay leaves on the side."
Original: $31.49
-70%$31.49
$9.45Description
Pork Rack Roast – A Classic Centrepiece
Butchered from the top end of the loin, our pork rack roasting joint comes on the bone for the best flavour, with the chine bone removed for easy carving. In our opinion, pork rack roast is one of the finest joints of pork to cook and among the most delicious to eat. It delivers perfect crackling, glistening fat, and meat that is both tender and full of flavour.
Swaledale’s Pork Rack Roast is the kind of joint that brings family and friends together, filling the table with warmth and generosity. Homely and hearty, it is a centrepiece roast that will refuel both body and mind.
Chef George Ryle Inspires
"In all honesty, there is only one way we can suggest you cook this rack, and that’s to roast it. Score the skin, season the joint well, and cook at about 150°C, then finish at 220°C for 8–10 minutes to crisp the crackling.
Scatter halved onions, apples and a few sage leaves around the roasting dish, along with a glass of cider. Once rested, the juices in the tray will make the most delicious gravy. On the side, roast potatoes and a cabbage cooked hard in butter until the edges char, releasing that unmistakable brassica flavour.
Or, for an alternative garnish, channel your Italian cook and braise some cime di rapa in olive oil with garlic, dried chilli and anchovy. Its natural tang and bitterness are the perfect foil for salty, fatty pork. Add cannellini beans simmered with stock, wine and bay leaves on the side."
