The Ultimate Guide to a Perfect Pork Rack
Blog Article
A pork rack is one of the most impressive cuts to serve, but it can also be one of the most daunting. Getting that perfect balance of crisp, golden crackling and tender, juicy meat is a fine art – but with the right technique, it’s easier than you think. Butcher and chef Darren O’Rourke shares his expert tips to help you master the perfect pork rack every time.
1. Ditch the Knife, Use a Skewer
Instead of scoring the skin with a knife, use a metal cake skewer to pierce the skin all over. This creates tiny channels for moisture to escape, leading to that ultra-crispy, even, blistered crackling.
2. Let It Dry Out Overnight
Moisture is the enemy of good crackling. For best results, place the pork rack uncovered in the fridge, skin-side up, overnight to dry out the skin. Note it will be much easier to pierce the skin (above) before the rack goes into the fridge.
3. Start with High Heat
Preheat your oven or barbecue to the highest setting – about 220°C. The initial blast of heat is the key to setting the crackling and achieving that perfect crunch.
4. A Little Oil Goes a Long Way
Dry skin won’t hold salt, so rub a small amount of oil over the surface before seasoning. This helps the salt stick evenly, ensuring consistent crackling. Don’t forget about the meat and salt. They need each other. It’s not all about the crackling (but let’s be honest, it mostly is)!
5. Season from a Height
For an even layer of salt, sprinkle it from a height. This allows the salt to distribute more evenly across the skin, helping to draw out moisture and create that signature crunch.
6. Elevate Your Roast
Place the pork rack on a natural trivet of fennel, onions and garlic, with a splash of water or chicken stock underneath. Be careful – don’t let the liquid touch the rack itself, as this can affect the cooking of the meat itself. We want to roast, not braise. The gentle steam from the stock will help to keep the meat moist while the skin stays crisp.
7. Control the Heat for Perfectly Cooked Meat
Once the crackling is set, lower the oven temperature to 120°C and cook until the internal temperature at the centre of the rack reaches 50°C. The meat will continue cooking after it’s removed from the oven, rising about 1°C per minute until it reaches the ideal temperature of 55°C for a tender, juicy result. Note resting time can be limited to 30 minutes.
8. Rest, Rest, Rest!
Turn off the oven, open the door and let the pork rest for a third of its total cooking time. This allows the juices to redistribute, keeping the meat succulent and full of flavour.
9. Don’t Overcook It
Forget the old rule that pork must be cooked to well-done. A properly rested pork rack at 55°C is safe to eat and delivers the best texture – moist, tender and packed with flavour.
With these tips in your back pocket, you’ll be serving up a show-stopping pork rack with perfect crackling and beautifully cooked meat every time. Happy roasting!
