Roasted Pork Rack with Crackling and Cauliflower Cheese
Tip: The dryer the rind, the better the crackle. To achieve great crackling, getting the oven temperature right is critical. We recommend using an oven thermometer to check the temperature.
Courtesy of Australian Pork
1 hour 20 minutes
1 hour 40 minutes
3-4 point Scottsdale Pork rib roast, rind on
2 tablespoons oil
1 teaspoon sea salt
1 large cauliflower, cut into small florets
¼ cup plain flour
1 ¼ cup cheddar cheese, grated
2-3 tablespoons breadcrumbs
Steamed baby carrots
Steamed asparagus spears
Score the pork rind with a sharp knife or Stanley knife into thin even lines. Take note of pork loin rack weight.
If time allows, leave the scored roast uncovered in the fridge for 1 hour or ideally overnight. This will help dry out the rind for bubbly crackling.
When you’re ready to cook, preheat the oven to 240°C. Place the pork loin rack onto a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry with paper towel.
Rub oil and salt into the scored rind area, massaging well.
Place the pork loin rack onto a wire rack into a shallow roasting pan and roast the pork loin rack in the oven for 30 minutes or until the rind is golden and crackling. (Do not open the oven door during this period).
Reduce oven temperature to 180°C for a further 30-35 minutes per kg, depending on how well you like your roast cooked.
While the pork is cooking, begin preparing the cauliflower cheese.
For the cauliflower cheese: In a large saucepan of salted boiling water, cooking the cauliflower for 5 minutes, or until tender. Grease an ovenproof dish with butter, drain the cauliflower and tip into the dish. Place the milk, flour and butter in a saucepan over medium heat. Begin whisking fast, as the butter melts, the flour will begin to disappear, whisk for 2 minutes or until the sauce has thickened. Turn off the heat and mix in half of the grated cheese. Pour mixture over cauliflower and sprinkle with remaining cheese and breadcrumbs. Bake in the oven for 15 minutes or until golden and bubbling.
Remove pork from the oven and allow to rest on a wire rack for 10 minutes prior to slicing and serving.
Slice pork rack into chops with rind and serve hot accompanied with all the trimmings.