This recipe is from Episode 3 of Secret Meat Business


  • 1x 750 g Pork rack (loin rack)

  • 2 tablespoons olive oil

  • Salt

  • Pepper

  • Braised cabbage

  • 1 clove garlic, smashed, peeled and roughly chopped

  • 200 gms butter

  • 1 white onion, finely chopped

  • 1 whole cabbage, thinly sliced

  • 1 stick celery, finely diced

  • 1 carrot, peeled and cut into rounds

  • 1 bay leaf

  • small handful of sage leaves, torn

  • 2 sprigs thyme, no stem

  • Calvados apples

  • ½ cup sugar

  • ¼ cup water

  • 1 apple, peeled and cored

  • ½ cup calvados


  • 1.

    Pre heat the oven to 200ºC, if you have a convection fan turn the fan on.

  • 2.

    Take a boning knife and score the skin of the pork, scratching the skin, with olive oil and salt.

  • 3.

    Turn the pork rib over and add salt and pepper to the flesh.

  • 4.

    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.

  • 5.

    Cook for 20 minutes at 200ºC and then turn the oven temperature down to 175ºC.

  • 6.

    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).

  • 7.

    Rest the meat for half the cooking time.

  • 8.

    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.

  • 9.

    Add the cabbage, salt and pepper and cook, when finished cooking discard the bay leaves.

  • 10.

    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.

  • 11.

    Cut the apple into small pieces and drop into the caramel.

  • 12.

    Stir carefully and cook the apples, add the calvados and cook until the apples are caramelised.

  • 13.

    Cut the crackling away from the flesh and cut the pork rack into cutlets.

  • 14.

    Serve the pork cutlets on top of a bed vegetables.

  • 15.

    Drizzle applesauce over the meat and place the cracking on the top.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 293kj
  • Fat Total 17g
  • Saturated Fat 8g
  • Protein 9g
  • Carbohydrate 16g
  • Sugar 14g
  • Sodium 303mg

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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Posted by Shirley236Report
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
Posted by Shirley236Report
Love watching your show. Your recipes are easy to follow and are adaptable.
Posted by Lyn164Report
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