Dry Brined Pork Rack, Ginger Sweet Potatoes and Tangy Slaw
It takes a bit of time, but this little trick will make your next roast pork dinner a true celebration. Start the day before and make sure the skin on the pork is bone dry to help it crisp up in the oven. These dishes have some Asian flavours and the meal is great with Tsing Tao beer or even a full flavoured chardonnay or pinot noir.
Serves 6-8
Pork
4 tablespoons coarse salt
4 tablespoons brown sugar
1 teaspoon Chinese five spice
Finely grated rind of one orange
2 x 3-4 point pork rack, skin on, scored
Mash
3 large sweet potatoes, peeled, chopped into 2cm pieces
1 small knob ginger, peeled, finely grated
2 tablespoons plain yoghurt
1 tablespoon butter
2 tablespoons finely chopped chives
Salt and pepper
Slaw
1 small head cabbage, finely sliced
1 red apple, unpeeled, julienned
Small handful Vietnamese mint, roughly torn
12 leaves mint, roughly torn
Small handful coriander leaves, picked
Juice two limes
1 tablespoon olive oil
2 tablespoon sesame oil
3 tablespoons fish sauce
1 tablespoon grated palm sugar
Blend the salt, sugar, five spice and orange rind in a small bowl. Pack the mix around the pork and cover with plastic wrap. Refrigerate overnight. Next day wash the mix from the pork and dry thoroughly with paper towel. Set the pork aside, loosely covered, to dry the skin.
Preheat the oven to 220ºC.
Place the pork on a roasting tray and roast for 20 minutes to make the crackling. Reduce heat to 150C and cook for a further 20-25 minutes or until the inside is done.
Allow to rest for 5 minutes. Carve the rack into individual chops. Serve with mash and slaw.
For the mash and slaw - Make the mash by placing the sweet potato into a saucepan and cover with cold water. Bring to a boil and simmer for 15 minutes until done. Drain. Add the ginger, butter, yoghurt and mash until smooth. Season with salt and pepper. Top with chives. Serve warm.
Make the slaw by combining all the ingredients together in a large bowl and toss thoroughly.
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Dry Brined Pork Rack, Ginger Sweet Potatoes and Tangy Slaw
Ingredients
- 4 tablespoons coarse salt
- 4 tablespoons brown sugar
- 1 teaspoon Chinese five spice
- Finely grated rind of one orange
- 2 x 3-4 point pork rack, skin on, scored
- 3 large sweet potatoes, peeled, chopped into 2cm pieces
- 1 small knob ginger, peeled, finely grated
- 2 tablespoons plain yoghurt
- 1 tablespoon butter
- 2 tablespoons finely chopped chives
- Salt and pepper
- 1 small head cabbage, finely sliced
- 1 red apple, unpeeled, julienned
- Small handful Vietnamese mint, roughly torn
- 12 leaves mint, roughly torn
- Small handful coriander leaves, picked
- Juice two limes
- 1 tablespoon olive oil
- 2 tablespoon sesame oil
- 3 tablespoons fish sauce
- 1 tablespoon grated palm sugar
Method
- Blend the salt, sugar, five spice and orange rind in a small bowl. Pack the mix around the pork and cover with plastic wrap. Refrigerate overnight. Next day wash the mix from the pork and dry thoroughly with paper towel. Set the pork aside, loosely covered, to dry the skin.
- Preheat the oven to 220ºC.
- Place the pork on a roasting tray and roast for 20 minutes to make the crackling. Reduce heat to 150C and cook for a further 20-25 minutes or until the inside is done.
- Allow to rest for 5 minutes. Carve the rack into individual chops. Serve with mash and slaw.
- For the mash and slaw - Make the mash by placing the sweet potato into a saucepan and cover with cold water. Bring to a boil and simmer for 15 minutes until done. Drain. Add the ginger, butter, yoghurt and mash until smooth. Season with salt and pepper. Top with chives. Serve warm.
- Make the slaw by combining all the ingredients together in a large bowl and toss thoroughly.
