A roast rack of pork makes a wonderful centrepiece when you want something a little more special than the usual Sunday roast.
With crisp crackling and tender, juicy meat, it’s a cut that really shines when simply roasted and paired with classic flavours.
Here it’s served with a rich cider and mustard sauce, alongside golden beef dripping roast potatoes for a proper comforting meal.
Ingredients (serves 4)
For the pork
- 1 rack of pork (about 1–1.2kg, skin scored for crackling)
- 1 tbsp olive oil
- 1 tsp sea salt
- Freshly ground black pepper
- 2 cloves garlic, lightly crushed
- A few sprigs of fresh thyme or rosemary
For the cider mustard sauce
- 200ml dry cider
- 150ml chicken stock
- 1 tbsp wholegrain mustard
- 1 tsp Dijon mustard
- 1 tbsp crème fraîche or double cream
- 1 small shallot, finely chopped
- 1 knob butter
For the beef dripping roast potatoes
- 1kg Maris Piper potatoes
- 2–3 tbsp beef dripping
- Sea salt
Method
1. Prepare the pork
Take the pork out of the fridge about 30 minutes before cooking so it comes to room temperature. Pat the skin dry with kitchen paper, then rub it with olive oil and sea salt, making sure the salt gets into the scored skin. Season the underside with black pepper.
Place the garlic and herbs in a roasting tray and sit the pork rack on top.
2. Roast the pork
Preheat the oven to 220°C (200°C fan). Roast the pork for 20 minutes to help the crackling start to crisp, then reduce the heat to 180°C (160°C fan) and cook for a further 40–50 minutes, depending on the size of the rack.
The pork should be cooked through but still juicy. Leave it to rest for 10–15 minutes before carving, this keeps the meat tender and helps the juices settle.
3. Make the roast potatoes
While the pork cooks, peel the potatoes and cut them into large chunks. Parboil them in salted water for 8-10 minutes, then drain and let them steam dry.
Heat the beef dripping in a roasting tray in the oven until hot. Rough up the potatoes slightly in the pan, then carefully add them to the hot dripping and turn to coat. Roast for 45-55 minutes, turning occasionally, until crisp and golden.
4. Prepare the cider mustard sauce
In a small saucepan, gently cook the chopped shallot in a little butter until soft. Pour in the cider and let it simmer for a few minutes to reduce slightly.
Add the chicken stock and simmer again until the sauce has reduced by about a third. Stir in the wholegrain mustard, Dijon mustard and crème fraîche, then taste and season if needed. Keep warm until serving.
5. Serve
Carve the pork rack between the bones into thick chops. Serve with the crisp roast potatoes and spoon the warm cider mustard sauce over the pork.
Find the perfect pork
A roast like this really benefits from a good quality cut. Here at Parson’s Nose, our butchers prepare beautiful racks of pork with properly scored crackling, making them ideal for roasting.
If you’re planning this recipe, it’s well worth visiting one of the our shops to pick up a rack and chat with the team about the best way to cook it. You can find us in Fulham, Putney, and South Kensington, where we offer in store click and collect.
Otherwise, you can shop online today and order directly to your door.
