Prep Time 5min. Total Time 1hr. 50min. Servings 16 servings
As impressive as this impressive pork roast rack recipe is, it only requires five ingredients and about five minutes of prep work.
- 1/2 cupKRAFT Zesty italian dressing
- 1/2 cuphoney
- 2 bunchescilantro
- 2 jalapeño peppers, stemmed
- 2 Pork Roast racks (5 lb. each)
MethodPlace all ingredients except meat in blender; cover.Blend until smooth; set aside.
- 3kg rack of pork, chined (see tip), French trimmed (ask your butcher to give you the trim), skin scored, not tied
- 1 tbsp sea salt, ground to a powder
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 thyme sprigs, leaves picked
- slice of sourdough, crust removed, torn into little pieces
- ½ tsp fennel seeds
- ½ tsp coriander seeds
- ½ tsp chilli flakes
- the trim from the pork, minced (or use 400g pork mince)
- nutmeg, for grating
- zest ½ lemon
- 1 tbsp chopped flat-leaf parsley
- 70g wild garlic, chopped (see tip)
- 1 egg
- In the morning before you cook the pork, use a very sharp knife (or ask the butcher) to cut a deep flap under the skin and fat of the meat, all the way along the rack – be sure to leave at least 5cm connected. Rub the powdered sea salt all over the flesh (not the skin), then leave uncovered in the fridge for at least 2 hrs. Take out of the fridge 30 mins before you want to cook it, to come to room temperature. Heat oven to 240C/220C fan/gas 9.
- Meanwhile, make the stuffing. Heat the olive oil in a frying pan. Add the onion, a pinch of sea salt and black pepper, and the thyme leaves. Cook over a low heat, stirring, until the onion has softened, about 10 mins. Add the sourdough 2 mins before the end. Remove from the heat and transfer the mix to a bowl.
- In a dry frying pan, toast the fennel and coriander seeds and chilli flakes over a high heat for 1-2 mins. Allow to cool, then use a pestle and mortar to grind with a pinch of sea salt.
- Add the ground spices to the onion mixture and mix with the pork trim. Season again, grate in some nutmeg to taste, and add the lemon zest, parsley and wild garlic. Mix everything together with your hands to thoroughly combine, then add the egg and mix again.
- Press the stuffing into the flap in the pork and tie up with string all the way along to hold the stuffing in. Use foil to cover any exposed stuffing, as it will burn in the hot oven. Place the joint on a baking tray.
- Cook the pork for 20 mins per 450g – so 2 hrs 20 mins for a joint this size. Start it off on 240C/220C fan/gas 9 for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and cook for 2 hrs. Turn it halfway through to ensure it’s cooking evenly and test it 10 mins before the end with a temperature probe. When the core reads 70C, it’s cooked. Wrap the pork in foil and leave to rest while you prepare your side dishes.
- 1 4 pound whole roasting chicken
- 4 - 6 small lemons
- 1/4 cup Olive Oil
- 2 tablespoons snipped fresh parsley
- 4 cloves garlic, minced
- 1 teaspoon cayenne pepper
- 1/2 cup honey
- 2 - 3 small lemons, halved or quartered (optional)
- Remove giblets from chicken, if present. Place chicken in plastic bag set in shallow dish. Slice 2 of the lemons; add to bag. Finely shred 2 teaspoons peel from remaining lemons; set aside. Squeeze lemons to yield 1/2 cup plus 2 tablespoons juice for glaze.
- For marinade, in bowl combine the 1/2 cup lemon juice, olive oil, parsley, garlic, 1/2 teaspoon of the cayenne pepper and 1/2 teaspoon each salt and black pepper. Pour marinade over chicken; turn to coat. Seal bag. Refrigerate 8 to 12 hours; turn occasionally.
- Preheat oven to 375 degrees F. Let chicken stand at room temperature 15 minutes. Drain chicken and set aside lemon slices; discard marinade. Pull neck skin to back and fasten with a skewer. Tie drumsticks to tail. Twist wing tips under back.
- Place chicken, breast side up, on a rack in a shallow roasting pan. Cover with lemon slices. Arrange lemon halves or quarters on rack around chicken. Roast on lowest rack, uncovered, for 1 hour.
- Meanwhile, in small saucepan combine honey, the shredded lemon peel, the 2 tablespoons lemon juice, and remaining 1/2 teaspoon cayenne pepper. Bring to boiling over medium heat, stirring occasionally. Remove from heat and set aside.
- Cut string between drumsticks and reposition any lemon slices that have slid off of chicken. Continue roasting 30 to 60 minutes more, or until drumsticks move easily in their sockets and chicken is no longer pink (180 degrees F), occasionally brushing with some of the honey mixture during the last 20 minutes of roasting. If lemons begin to darken, tent loosely with foil. Remove chicken from oven. Let stand for 15 minutes before slicing. Pass remaining honey glaze.
- 1 cup packed cilantro leaves and stems (1 ounce)
- 1/4 cup orange juice
- 1/4 cup Olive Oil
- 1/4 teaspoon salt
- few dashes bottled green hot pepper sauce
- 4 1/2-inch thick bone-in Pork Chops
- 1 teaspoon chili powder
- 1 teaspoon packed brown sugar
- For Cilantro Pesto, place cilantro, orange juice, 3 tablespoons oil, salt, and hot pepper sauce in a blender or food processor. Cover and blend or process until smooth.
- Sprinkle chops with chili powder and brown sugar; rub in with your fingers. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add pork. Cook for 5 minutes or until no longer pink, turning once.
- Serve chops with cilantro mixture.