Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Pork Crackling, Braised Cabbage, Caramel, Calvados Apples

This recipe is from Episode 3 of Secret Meat Business

Measurement Conversion Calculator

Pre heat the oven to 200ºC, if you have a convection fan turn the fan on.
Take a boning knife and score the skin of the pork, scratching the skin, with olive oil and salt.
Turn the pork rib over and add salt and pepper to the flesh.
Place the pork rack on an oven rack with an oven tray underneath so as air can circulate around the meat, and place into the oven.
Cook for 20 minutes at 200ºC and then turn the oven temperature down to 175ºC.
To test that the pork is cooked you can use a digital thermometer (the pork is cooked when it’s core temperature reaches 72 ºC).
Rest the meat for half the cooking time.
For the cabbage, melt the butter in a pot, add the garlic and onion, when it begins to sizzle add the carrot, celery, sage and thyme, sweat.
Add the cabbage, salt and pepper and cook, when finished cooking discard the bay leaves.
For the calvados apples, add the sugar and water to a pot, dissolve the sugar and then turn the heat of the stove top up to high.
Cut the apple into small pieces and drop into the caramel.
Stir carefully and cook the apples, add the calvados and cook until the apples are caramelised.
Cut the crackling away from the flesh and cut the pork rack into cutlets.
Serve the pork cutlets on top of a bed vegetables.
Drizzle applesauce over the meat and place the cracking on the top.

No Rating

Shirley236 4 months ago

Love watching your show. Your recipes are easy to follow and are adaptable.

Reply to this comment | Report abuse
Shirley236 4 months ago

Crackling is easy to do. I pat dry the pork skin, score the skin or get the butcher to do it. Rub oil into scored skin then rub salt into oiled skin. Have your oven temp on 220c, preheated, put pork into roasting pan and put into oven. Cooking time depends on weight of meat. But it all comes down to practice

Reply to this comment | Report abuse
Lyn164 June 2011

The first time I watched your show you made this. I always have trouble making crackling so I am looking forward to trying your recipe tonight. You made it seem so easy with step by step instructions so I hope I can achieve my dream of beautiful crackling. Thankyou x

Reply to this comment | Report abuse
James And Jenni June 2011

Was mouthwatering to watch and I cant wait to cook this meal. Where can i find the recipe for the cabbage base and apple sauce?

Reply to this comment | Report abuse
peter June 2011

watched you cook this pork, simply explained and looked awesome, keep up the meat business show, fun, and really works for the greater part of poeple out there in our every day society Peter Bragg Qld

Reply to this comment | Report abuse
More
You will need to be a member to leave a comment - Log in / Register

Add a new comment

Name:

E-Mail:

Password: