A roast rack of pork makes a great 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 shines when simply roasted and paired with classic flavours. Here it’s served with a cider and mustard sauce, alongside golden beef dripping roast potatoes.
Ingredients (serves 4)
For the pork
- 1 rack of pork (about 1-1.2kg, skin scored)
- 1 tbsp olive oil
- 1 tsp sea salt
- Freshly ground black pepper
- 2 cloves garlic, lightly crushed
- A few sprigs of 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 of butter
For the beef dripping roast potatoes
- 1kg Maris Piper potatoes
- 2-3 tbsp beef dripping
- Sea salt
Method
- Prepare the pork: Remove the pork from the fridge 30 minutes before cooking. Pat the skin dry, then rub 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 on top.
- Roast the pork: Preheat the oven to 220°C (200°C fan). Roast for 20 minutes, then reduce the heat to 180°C (160°C fan) and cook for a further 40-50 minutes, depending on size. Rest for 10-15 minutes before carving.
- Make the roast potatoes: Peel and cut the potatoes into large chunks. Parboil in salted water for 8-10 minutes, then drain and steam dry.Heat the beef dripping in a roasting tray until hot. Rough up the potatoes, then add to the tray and turn to coat. Roast for 45-55 minutes, turning occasionally, until crisp and golden.
- Make the sauce: Gently cook the shallot in butter until soft. Add the cider and simmer to reduce slightly. Pour in the stock and reduce by about a third. Stir in both mustards and the crème fraîche. Taste and season if needed.
- Serve: Carve the pork between the bones into thick chops. Serve with the roast potatoes and spoon over the sauce.
Find the perfect pork
This roast really benefits from a good‑quality cut. At Parson’s Nose, our butchers prepare racks of pork with properly scored crackling, ready for roasting.
Visit one of our shops or shop online for home delivery. 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.
