HOMEREARED ROASTED PORK LOIN RACK WITH GORGEOUS CRISPY CRACKLING

 

GORGEOUS ROASTED LOIN RACK OF PORK ON THE BONE WITH THE BEST EVER CRACKLING FROM OUR FIRST HOME REARED PIGS

 

INGREDIENTS

 

1 loin rack free range on the bone

King Edward potatoes

50g polenta

salt and pepper

100g home made lard

(or dripping)

1 carrot peeled & halved

2 sticks of celery

1 shallot halves

2 cloves of garlic bashed

1 tbsp. flour

300ml pork or chicken stock

 

Pre-heat your oven to the highest 240 degrees, pat the pork skin dry and sprinkle generously with salt and place in the oven for 30 minutes.  Turn the oven down to 200 degrees and add the carrot, celery, onion and garlic to the roasting pan, this is to add flavour to the roasting juices, cook the pork for 12 minutes per lb or until the centre is 75 degrees.  1 hour before the pork is ready, (inc the resting time), place your part boiled potatoes seasoned with polenta in to a roasting tin with hot fat. When your pork is cooked take out and leave to rest for 15 minutes before serving. 

 

This gives you the time to make your roast gravy, place the roasting tin on the stove, add the flour to the roasting pan and stir in well add your stock and whisk until smooth and slightly thickened, season and serve.