Roast rack of pork

Serves 8


  • 1 large bunch of fresh flat-leaf parsley, chopped
  • 1 bunch of fresh sage, chopped
  • 2 garlic cloves, crushed
  • 200g fresh white breadcrumbs
  • 100g butter, cubed and softened
  • Maldon sea salt flakes and freshly ground black pepper
  • 1 French-trimmed loin of pork, about 2.4kg

You will also need a meat thermometer.

Preheat the oven to 160C.

In a food processor, blend the parsley, sage, crushed garlic and breadcrumbs to very fine green crumbs. Mix in the butter and season with salt and pepper.

Wash and thoroughly dry the pork rack, then score the skin at least 1mm deep with a very sharp knife. Rub the pork all over with salt and roast in the oven for 1 hour.

Remove the pork from the oven, take off the cooked skin and return this to the oven separately to crisp up.

Coat the exposed meat in the green breadcrumbs, pressing it on to the part-cooked flesh, return it to the oven and cook for a further 20 minutes. When an internal temperature of 60C is reached, remove the pork from the oven and let it rest for 20 minutes. If necessary, turn the oven up to 200C to finish crisping the crackling.

Slice the pork into chops, taking care to keep the crust intact, and serve with strips of the crackling and pork gravy.

Recipe from ‘Hog: Proper pork recipes from the snout to the squeak’ by Richard H. Turner with photography by Paul Winch-Furness, published by Mitchell Beazley, £25

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