2. Recipes & Cooking Tips, 4. Christmas, Alana Lowes recipes, Australian pork, Pork Recipes
CRISPY PORK RACK WITH POMEGRANATE & SUMAC JUS
CRISPY PORK RACK
WITH POMEGRANATE & SUMAC JUS
Serves: 4
Prep time: 10 – 15 mins + 24/48 HOURS DRYING TIME
Cook time: 25 – 35 mins
For that lovely crispy crackling that we all love, drying out the skin & removing as much moisture as possible before roasting is essential. We’ve seen recipes using a hair dryer, or vinegar but in our experience, leaving your piece of pork in the fridge uncovered overnight (for best results up to 48 hours) delivers the best & most reliable results.
The Pomegranate & Sumac Jus turns the dish into a tasty wonderland of crispy crunchy, rich & salty, fruity tartness. The savoury aromatics up the ante and tie it all together in what is also essentially, a very festive looking dish (thank you pomegranate & rosemary)! It’s worth noting that this type of fruity & tart counterpoint is very important when using pork such as our Ryukyu Berkshire pork. The Berkshire breed is naturally very marbled and therefore more rich & unctuous. Having something like this jus served alongside cleverly provides that cut through of richness your taste buds will be looking for.
What about sides? Any of these options below will work together nicely…
Recipe and images courtesy of Alana Lowes.
INGREDIENTS
1 pork rack with scored skin, 4-5 rack points (approx. 1.5kg)
1 tbsp olive oil
2 tsp salt flakes
1 tsp onion powder
1 tsp garlic powder
rosemary sprigs for mixing & serving
Pomegranate & Sumac Jus
1 carrot, cut into rounds
½ cup parsley
1 garlic clove, roughly smashed
4-5 thyme sprigs
10 peppercorns
2 tsp sumac
1 ½ cups pomegranate juice
2 cups chicken stock
Seeds of ½ pomegranate
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RYUKYU BERKSHIRE PORK RACK - FRENCH TRIMMED
$37.49 – $74.97
METHOD
Place the pork in the fridge uncovered 24-48 hours in advance of starting the cooking process.
When you’re ready to cook, preheat oven to 240°C.
Mix together the olive oil, salt flakes & powders using some long sprigs of rosemary as a whisk. Rub the mixture all over the skin of the pork.
Place the pork into the hot oven and place the rosemary around for extra aromatics and roast for 15-20 min OR until the skin starts to blister. At this point, turn the oven down to 160°C cook for a further 50 min to 1 hour. Of course the size of your pork will determine the final cooking time.
While the pork is in the oven, you can make the jus. Place the carrot, parsley, garlic, thyme, peppercorns, sumac and pomegranate juice into a medium sized saucepan. Simmer on a medium to low heat for approximately 15-20 mins or until reduced slightly and thickened. Then add the chicken stock and keep simmering until the jus is reduced to a 1/3. Strain out all the aromatics and keep warm until ready to serve.
When the pork is ready (skin nice & crispy and the internal temperature should be 70-75°C using a digital meat thermometer) remove from the oven and rest for at least 10 min before slicing.
TO SERVE:
Using a sharp knife, slice between each rack bone.
Drizzle the jus over the top of the meat & sprinkle some fresh pomegranate seeds & rosemary to finish.
Enjoy!
If you make this recipe, please let us know! Post a pic on Facebook or Instagram and tag us #meatatbillys.
