All the hard work for this Roasted Pork Rack is done in the oven so sit back and watch that crackling crackle.
- Free Range Pasture Fed Pork 5 Rib Rack
- 1 tbsp olive oil
- 2 tsp sea salt
- 5 Granny Smith Apples, thickly sliced
- 1/3 cup maple syrup
- 2 tsp wholegrain mustard
- 3-4 sprigs fresh thyme
- Preheat oven to 220 degrees. Remove pork from packaging and pat dry skin. If you feel you need to then cover the exposed bones with foil. I didn’t bother as I didn’t have my roast standing upright but more lying down. Make sure your pork skin is scored well, then rub the oil and salt all over the skin. Massage it in properly and place in your baking dish.
- Roast pork for 25-30 mins until rind is golden and crisp. Reduce the heat to 160 degrees and roast for a further 1 hour. Set your timer for 30 mins as you’ll put your apples in at this time.
- Combine maple syrup and mustard in a bowl. Place apples in a small baking dish and pour over the syrup mixture. Use a brush to ensure all the apples are covered with the mixture. Roast apples for 30 – 40 mins or until tender.
- After pork has finished cooking, remove from oven and allow to rest for at least 15 mins. During this time prepare some broccoli, snow peas and carrots to serve with your Roasted Pork Rack and Maple Apples.
- A little tip is when you are ready to cut your Roasted Pork Rack, turn it over and cut through the flesh first. This will stop the crackling breaking everywhere. If it breaks you probably didn’t leave it to rest long enough.