RACK OF KUROBUTA PORK
90 mins
6 people
A little more challenging
Ingredients
- 1 x 6 point frenched rack of Kurobuta Pork
- 50g Murray River Salt
Procedure
- Pre-Heat Oven to 250°C
- Score the skin of the pork in 5mm increments 10mm deep (into the fat) with a very sharp serrated knife
- Rub the salt into the incisions
- Place the rack into a suitable roasting tray
- Wrap aluminum foil around the rack to protect the bones and end of the loin, leaving the skin exposed
- Place into the oven and cook until the skin is heavily blistered (around 25-35 minutes)
- Remove the foil and turn the oven down to 120°C
- Insert the sensor between the bone and the loin meat
- Cook until the temperature reads 70°C
- Remove from the oven and rest for 20 minutes before carving into individual chops
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