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| The rack joint in his tin (with potatoes, apples and onions) |
Kind of following a recipe from The Whole Hog by Jonathan Trotter (ha ha his name is like a trotter from off of a pig), I began by rubbing a little olive oil and salt into the skin. Then the joint was roasted on high heat for half an hour.
In the meantime I par-boiled some potatoes and cut some apples into wedges, removing the core, and peeled some shallots. The potatoes were then added to the meat roasting tin, and put back in on the high heat for 15 mins. At this point I also brushed the side and roof of the joint (but not the crackling) with some honey and wholegrain mustard which I'd mixed up in a ramekin. This was cooked for 30mins on a lower heat. Then the apples were thrown in for the final 20mins.
We ate it with some asparagus, fried with butter, black pepper and the squeeze from out of a lemon.
Verdict
Amazing! Literally mental. The pork had mad flavour with the fat being super creamy. And the potatoes with the grizzled onions and apples made a perfect accompaniment. Has to be 9 out of 10 (I'm deducting a point due to some of the crackling being a bit too hard).
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| One and a half sections of a rack joint per-person |
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