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Roast pork with red cabbage & apple coleslaw
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Try this delicious roast with a side of zesty coleslaw for a perfect winter dish!
Ingredients:
  • 1 rack (about 1.5kg, 6 cutlets) organic pork, skin on, French trimmed
  • 42.00 gm lemon juice
  • 36.40 gm extra virgin olive oil (or walnut or hazelnut oil)
  • 37.60 gm light sour cream
  • 11.80 gm Dijon mustard
  • 14.40 gm honey
  • 600g red cabbage, finely shredded
  • 2-3 Granny Smith apples, skin on, grated
  • 250.00 ml watercress sprigs
  • 1/2 bunch fresh chives, finely chopped
  • 35g (1/3 cup) toasted walnuts, chopped
Instructions:
  • Preheat oven to 220C/200C fan forced. Place the pork, rind-side up, on a clean work surface. Bring pork to room temperature. Score the rind with a sharp knife, cutting through to the fat beneath at 1cm intervals. Lightly spray the rind with cooking oil and rub salt into the skin.
  • Place the pork, skin side up, on a wire rack in a baking dish. Roast for 20 minutes until the skin starts to crackle. Lower the oven temperature to 200C/180C fan forced and continue cooking the pork for an additional 1 hour and 15 minutes for a slight pink blush or until it reaches your desired level of doneness.
  • Remove the pork from the pan and let it cool on a plate for 10 minutes. Preheat the oven to 210C/190C fan forced. Carefully peel off the rind from the pork rack using a sharp knife. Trim any extra fat from under the crackling. Cover the pork rack loosely with foil and let it rest for 15-20 minutes. Place the rind on a baking tray with the crackling side up and bake for 15 minutes or until crisp.
  • Prepare the coleslaw dressing by whisking together lemon juice, oil, sour cream, mustard, and honey until smooth. In a large bowl, combine cabbage, apple, watercress, chives, and nuts. Drizzle the dressing over the mixture and toss until evenly coated.
  • Trim any remaining fat from the pork to leave only lean meat. Season, carve into cutlets, and break the crackling into pieces. Serve with coleslaw.

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