Name: Roast pork rack with sticky rum pineapple salad
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 1
Cuisine: french
Ingredients: 9.60 gm sea salt flakes; 2 tsp cumin seeds, crushed; 2 tsp coriander seeds, crushed; 2kg (8-rib rack) French-trimmed pork rack; 36.40 gm extra virgin olive oil; 1 pineapple, peeled, quartered lengthways; 59.40 gm brown sugar; 40.00 ml dark rum; 125.00 ml macadamias, chopped, toasted; 1 small red onion, thinly sliced; 1 long red chilli, thinly sliced; 500.00 ml fresh flat-leaf parsley leaves; 400g green beans, trimmed, steamed

Roast pork rack with sticky rum pineapple salad

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Prep Time:
25 minutes

Cook Time:
100 minutes

Total Time:
125 minutes

Elevate the classic ham and pineapple pairing with a sophisticated twist. Ideal for hosting, this recipe transforms a pork rack into a stunning dish.

Ingredients:

9.60 gm sea salt flakes
2 tsp cumin seeds, crushed
2 tsp coriander seeds, crushed
2kg (8-rib rack) French-trimmed pork rack
36.40 gm extra virgin olive oil
1 pineapple, peeled, quartered lengthways
59.40 gm brown sugar
40.00 ml dark rum
125.00 ml macadamias, chopped, toasted
1 small red onion, thinly sliced
1 long red chilli, thinly sliced
500.00 ml fresh flat-leaf parsley leaves
400g green beans, trimmed, steamed

Instructions:

Preheat oven to 240C (220C fan-forced).
In a small bowl, mix salt, cumin, and coriander. Score the pork rind with a small sharp knife by making shallow diagonal cuts at 1cm intervals. Rub the pork with oil and then with the salt mixture. Place the pork rind-side up in a large roasting pan and roast for 30 minutes.
Lower the oven temperature to 180C/160C fan-forced. Roast the pork for an additional 1 hour and 10 minutes or until fully cooked. Remove from the oven and tent loosely with foil. Allow the pork to rest for 10 minutes.
Prepare pineapple by removing and discarding the core from each piece, then slicing into 5mm-thick slices. Place the slices in a bowl and mix in brown sugar and rum. Heat a large frying pan over medium heat and cook the pineapple slices in batches for 1 to 2 minutes per side until caramelised. Transfer the caramelised pineapple to a bowl and add macadamia nuts, onion, chilli, parsley, salt, and pepper. Gently toss everything together to combine.
In a large serving bowl, layer the beans followed by the pineapple salad. Drizzle the pork with the pan juices and serve alongside the salad.

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