This recipe is from Episode 3 of Secret Meat Business
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.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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