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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Rosemary is the Queen of all roast herbs and it the perfect component to enhance the flavour of roast pork.
1 Tbsp finely chopped fresh rosemary leaves
oil
flaky salt
1/2 cup of cider or white wine
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
1 Tbsp finely chopped fresh rosemary leaves
oil
flaky salt
1/2 cup of cider or white wine
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Preheat the oven to 200°C.
Make sure the skin of the pork is well scored all over into thin strips. Ask your butcher to do this for you or use a sharp knife or scalpel to do this yourself, cutting halfway through the fat beneath the skin.
Rub a little oil and the rosemary into the flesh side of the pork.
Place pork on a roasting tray, skin-side-up. Rub a little oil and flaky salt over the skin, pressing in as much as you can.
Place in the oven and roast for 20 minutes. Lower the heat to 180°C and continue roasting the pork for 1½ hours. Test to see if the pork is cooked by inserting a fine skewer. The meat juices should run clear. If not done, cook for a further 30 minutes.
Remove pork from the oven and leave to rest, covered, in a warm place.
Remove any excess fat from the roasting tray and pour in the cider or white wine and allow to bubble up. Season and serve with the sliced pork.
Rosemary is the Queen of all roast herbs and it the perfect component to enhance the flavour of roast pork.
2kg New Zealand pork rib rack
1 Tbsp finely chopped fresh rosemary leaves
oil
flaky salt
1/2 cup of cider or white wine
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Preheat the oven to 200°C.
Make sure the skin of the pork is well scored all over into thin strips. Ask your butcher to do this for you or use a sharp knife or scalpel to do this yourself, cutting halfway through the fat beneath the skin.
Rub a little oil and the rosemary into the flesh side of the pork.
Place pork on a roasting tray, skin-side-up. Rub a little oil and flaky salt over the skin, pressing in as much as you can.
Place in the oven and roast for 20 minutes. Lower the heat to 180°C and continue roasting the pork for 1½ hours. Test to see if the pork is cooked by inserting a fine skewer. The meat juices should run clear. If not done, cook for a further 30 minutes.
Remove pork from the oven and leave to rest, covered, in a warm place.
Remove any excess fat from the roasting tray and pour in the cider or white wine and allow to bubble up. Season and serve with the sliced pork.
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