€16.80
A pork rack, also known as a rack of pork or pork rib roast, refers to a cut of pork that includes the ribs and loin attached together. It is a flavorful and versatile cut often used to create impressive and delicious roast dishes.
The pork rack typically consists of a portion of rib bones, which provide a natural rack-like structure, and the loin meat, which is highly prized for being tender, juicy, and well-marbled. It is usually obtained from the center section of the pork loin.
When preparing a pork rack, the rib bones are often frenched, which means the meat and fat are trimmed away from the bones to expose them. This creates an appealing and elegant presentation.
Pork racks can be cooked in various ways, depending on personal preference and the desired end result. They can be roasted in the oven, grilled, or even smoked. Slow-roasting is a popular method as it allows the meat to become tender and juicy while the ribs become crispy and flavorful.
Seasoning options for a pork rack are diverse and can range from simple salt and pepper to more elaborate herb or spice rubs. It can also be marinated to introduce extra flavors and enhance tenderness.
A perfectly cooked pork rack will have a browned and crispy exterior, while the interior meat remains juicy and tender. It is often served as a centerpiece dish for special occasions or as a delightful Sunday roast. Pork racks can be sliced into individual chops or served whole, and they pair well with a range of side dishes such as roasted potatoes, grilled vegetables, salads, or fruit compotes.
Pork rack is a versatile and flavorful cut, and whether prepared for a festive gathering or a simple family meal, it is sure to impress with its delicious taste and presentation.
A day ahead if possible mix together the garlic, smoked paprika and sage. Spread the mixture over the pork and set aside in the fridge overnight.
Heat the oven to Gas Mark 6, 200°C (400°F). Place the pork in a roasting tin and season with a little salt. Put the onions, carrots and celery around the pork. This will add extra flavour and colour to the gravy.
Place the joint in the oven and allow to cook for 50 minutes per kg. After the first 15 minutes reduce the heat to Gas Mark 5, 180°C (350°F). The crackling should be golden and crispy at this stage.
Peel and chop potatoes and a selection of vegetables. Place in a large bowl and drizzle with olive oil and season with salt and pepper. Transfer to a roasting tin, place in the oven and cook for 20-30 minutes until tender.
When the meat is cooked remove from the oven, transfer the meat to a chopping board, cover loosely with tin foil and allow to rest for 20 minutes.
To make the gravy: stir the flour into the juices in the roasting tin. Place over a medium heat and continue stirring with a wooden spoon. Gradually add in the stock or water and redcurrant jelly, stir until it thickens. Taste and season.
Pour through a sieve into a gravy boat. Discard the vegetables that were cooked alongside the roast.
The Irish pigmeat industry has evolved significantly over the past 50 years since Ireland entered the European Union. Irish pig producers are exposed to commodity supercycles where geopolitics and weather events can play a part in significantly higher feed prices. More recently, EU producers have also been exposed to animal disease events that impact on international trade market access which has caused significant oversupply issues.
As the Irish pig industry consolidated over the past 20 years, the Irish pig breeding herd has declined over 19% to 152,000 head in the June 2021 CSO livestock census. However, despite decline in breeding numbers, total Irish pig production (including live exports) reached record levels of just over 4 million head during 2021 reflecting on-farm productivity and genetic improvements. This increase in Irish pig production coincides with record EU pigmeat production during 2021, where output reached around 23.5 million tonnes.
