The pork and stuffing one...
Pork rack sits between the pork loin and the start of the shoulder and should consist of seven rib bones, the back bone is removed to allow each rib to be cut off easily. The skin should be finely scored – in parallel lines, not big diamonds, which rarely make the best crackling. There should always be a nice layer of fat between the skin and the eye muscle of the meat.
1. Preheat the oven to 180oC
2. In a frying pan, fry the onions in the butter until nice and soft, but not too brown. Add the sage, stir in the breadcrumbs and suet, and bind the whole lot together with beaten egg. If the mixture seems a bit dry, add more butter.
3. Place the mixture in the centre of a roasting tin and pat it out until it is not quite as big as the rack of pork. Place the rack on top of the stuffing micture and put in the oven. The idea is that as the rack cooks, the moisture from the stuffing goes up into the meat to keep it nice and moist, and the fat from the meat drops down into the stuffing to give it a slightly sticky and unctuous consistency.
4. Roast at 180oC for approximately 1 hour and 40 minutes, by which time the crackling will be perfect, the meat tender and flavoursome and the whole kitchen smelling divine. Cut between each rib and serve each person with what is in effect a single pork chop.
1 rack of pork between 4 and 7 ribs
1 large onion, finely chopped
1 tablespoon of fresh sage, finely chopped
1 heaped tablespoon of shredded suet
1 mug of stale breadcrumbs
1 good knob of butter