A slice of comfort: Roasted pork rack with caramelised apples and mustard
1.25kg pork rack, bone in, skin on
8g sage leaves
5-6 sweet apples, cored and quartered
1 tsp dijon mustard
1 tsp wholegrain mustard
2 tbsp crème fraîche
- To prepare the pork rack for roasting, score the skin in thin narrow lines from top to bottom. You want to cut through the fat, but not into the flesh.
- Next, make your sage salt by crushing the leaves and salt together in a mortar and pestle. Rub the sage salt around the flesh, but not the skin. Crack black pepper on the meat, then sprinkle sea salt on the skin and refrigerate, uncovered, overnight.
- The next day, remove the pork from the fridge and allow it to come to room temperature. Preheat the oven to 220C/200C fan/gas 7. Place the pork, skin side up, on a tray lined with baking paper. Roast for about 20 minutes, then add the apples and turn to coat them in a bit of the rendered pork fat. Roast for another 30 minutes, or until the internal temperature at the thickest part of the meat reads between 58C-65C. Place your roast under the grill for a minute or two. This little blast of heat will make any last bit of skin blister and puff into crackling. Place on a chopping board and let it rest for at least 15 minutes while you finish the sauce.
- Remove the apples from the roasting tray and pour off the juices and fat into a saucepan. Set over a medium heat and add the mustards and crème fraîche. Bring to a simmer, then check for seasoning and set aside.
- Cut the pork in between the bones into chops. Serve one chop per person with a few wedges of apple. Finally, spoon a generous tablespoon of warm sauce on top of each chop and serve straight away. A sprinkle of salt on top of the sliced meat is also a good idea.