Roast rack of herb rubbed pork

Name: Roast rack of herb rubbed pork
Yield: 8
Ingredients: 2 kgs pork rack roast, (or boneless pork loin) (Main); 1 Lemon, zest only; 2 tsp Salt; 1 tsp crushed black peppercorns; ½ tsp Juniper berries, crushed and chopped; 2 Tbsp Fresh sage, chopped; 2 Tbsp Fresh thyme, chopped; 2 Tbsp Olive oil; ¼ cup Sugar; ¼ cup Lemon juice; ¼ cup Water; 3 Cardamom seeds; 200 g Pitted cherries, cut in half (Main); 4 Tbsp Olive oil; 2 Tbsp White wine vinegar; 1 Tbsp Pomegranate molasses; 1 tsp Ginger, peeled and grated; 1 tsp Garlic, grated; 200 g Red cabbages, finely sliced (Main); 200 g Chinese cabbage, or white cabbage (Main); 1 Pomegranate, seeds knocked out with the back of a wooden spoon; 2 spring onion, sliced; ½ Mint leaves, sliced, plus extra for garnish; ½ cup Toasted almonds, whole and skinned

for 8 people

Geoff Scott

Chef and culinary lecturer

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A whole roast rack always looks very impressive on the festive table, especially if it is carved in front of the family. Ask your butcher to order one in for you — they may also remove the chine and “french” the bones (that’s when they are cleaned up all ready to go). Sweet sharp cherries and a festive slaw will go perfectly with this roast pork, crackling and gravy. You might like to also steam a few new season potatoes to go on the side with some grilled asparagus too.

Herb rubbed pork

2 kgs	pork rack roast, (or boneless pork loin) (Main)
1	Lemon, zest only
2 tsp	Salt
1 tsp	crushed black peppercorns
½ tsp	Juniper berries, crushed and chopped
2 Tbsp	Fresh sage, chopped
2 Tbsp	Fresh thyme, chopped
2 Tbsp	Olive oil

Picked Cherries

¼ cup	Sugar
¼ cup	Lemon juice
¼ cup	Water
3	Cardamom seeds
200 g	Pitted cherries, cut in half (Main)

Festive slaw

4 Tbsp	Olive oil
2 Tbsp	White wine vinegar
1 Tbsp	Pomegranate molasses
1 tsp	Ginger, peeled and grated
1 tsp	Garlic, grated
200 g	Red cabbages, finely sliced (Main)
200 g	Chinese cabbage, or white cabbage (Main)
1	Pomegranate, seeds knocked out with the back of a wooden spoon
2	spring onion, sliced
½	Mint leaves, sliced, plus extra for garnish
½ cup	Toasted almonds, whole and skinned

Directions

Start preparing the pork the day before. Remove the skin from the pork rack, lay it flat and score, taking care not to cut too deeply. Score the fat on the pork (so the flavours can be absorbed). Mix the zest, salt, pepper, juniper, herbs and oil together then rub all over the rack. Place pork and skin on a cooling rack set on a tray. Refrigerate, uncovered, overnight. Let stand at room temperature for 2 hours before roasting.
Position a rack in the centre of the oven and heat to 210C. Season pork skin with salt, roast rack and skin for 15 minutes then reduce the heat to 180C and cook for 30-40 minutes or until a meat thermometer inserted into the centre of the roast registers 60C. Set the pork aside to rest for 20 minutes. Cut the crackling into bite size pieces. Keep warm.
For the roast gravy, pour off the excess fat from the pan, leaving any dark pan juices behind. Place pan over medium heat and stir in 3 Tbsp flour, gradually add 1-1½ cups boiling water, stirring and scraping up the browned bits on the base of the pan. Bring to the boil and simmer for 3 minutes. Strain the gravy into a jug and set aside.

Pickled cherries

Make one day in advance.

Bring sugar, lemon juice, water and cardamom to the boil in a small saucepan, add cherries and simmer on low for 2 minutes. Allow cherries to steep in the pickling liquid. Once cool, store in the fridge.

Festive slaw

Prepare ingredients a day or two in advance. Keep covered in the fridge. Mix on the day.

In a large bowl mix olive oil, vinegar, molasses, ginger and garlic. Add cabbages, pomegranate, spring onion and mint. Mix well through the dressing, place on a platter or in a salad bowl, then sprinkle over almonds and pumpkin seeds. Garnish with extra mint leaves.