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Crackling pork rack roast with lemon jus and kipfler potatoes
Crackling pork rack roast with lemon jus and kipfler potatoes
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Prep Time:
790 minutes
Cook Time:
100 minutes
Total Time:
890 minutes
Try delicious pork roast with crispy crackling and zesty lemon jus for a perfect family meal.
Ingredients:
  • 1.4kg pork rack roast
  • 4.80 gm sea salt flakes, plus extra
  • 72.80 gm olive oil, divided
  • 1 lemon, halved crossways
  • 1 x 15g punnet fresh sage
  • 700g kipfler potatoes, parboiled, halved lengthways
  • 1 shallot, peeled, sliced
Instructions:
  • Score the pork skin and fat against the grain, ensuring not to cut through the meat. More scores equal crispier crackling. Place pork on a cooling rack in a roasting pan, refrigerate for 12 hours uncovered, then let sit at room temperature for 1 hour before roasting.
  • 1. Preheat the oven to 250C and place a rack in the center. Rub sea salt flakes into the scored skin and fat of the pork. Season the rest of the pork generously with salt. 2. Roast the pork for about 25 mins until the skin is brown and starting to crisp. 3. Lower the oven heat to 180C and continue roasting for 1 1/4 hours or until a meat thermometer inserted into the center reads 60C. 4. Let the pork rest for 20 mins. 5. Remove excess fat from the pan, leaving the dark pan juices. 6. Over medium heat, pour in 3/4 cup (180ml) water, scraping up the browned bits from the pan. 7. Bring to a boil and simmer for 1 min. 8. Strain the pan juices into a jug and set aside.
  • While preparing the lemon jus and potatoes, heat a large heavy frying pan over medium-high heat. Add 1 tablespoon of oil along with the lemon halves, placing them cut-side down. Sear without flipping for approximately 3 minutes until the lemons are well caramelized. Juice the lemons, strain, and mix the juice with the pan drippings to your liking. Season the jus generously with salt and pepper, and keep it warm.
  • Clean the frying pan and heat it over medium-high heat. Pour in the remaining 3 tablespoons of oil and add the sage. Cook for about 2 minutes until the sage becomes crispy. Using a slotted spoon, take out the sage and set it aside. Add the potatoes to the pan and cook, flipping occasionally, for approximately 12 minutes until they are golden and almost tender. Add the shallot and cook for 2 more minutes until tender. Return the sage to the pan and cook for an additional minute. Remove the pan from the heat and season the potatoes with salt and pepper to taste.
  • To make serving easier, lay the pork roast, crackling-side down, on the carving board. With a large sharp knife, slice the roast crosswise into cutlets. Serve the cutlets with the crackling, potatoes, and jus.

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