kitchen, bathroom & laundry blog
December 22, 2017

AEG Presents: How to prepare a rack of Kurobuta Pork this Christmas

Time: 90 Mins
Difficulty: Moderate
Serves: 6

Ingredients

1 x 6 point frenched rack of Kurobuta Pork
50g Murray River Salt

Method

1. Preheat oven to 250°C
2. Score the skin of the pork in 5mm increments 10mm deep (into the fat) with a sharp serrated knife
3. Rub the salt into the incisions.
4. Place the rack into a suitable roasting tray
5. Wrap aluminum foil around the rack to protect the bones and end of the loin, leaving the skin exposed
6. Place into the oven and cook until the skin is heavily blistered (around 25-25 minutes)
7. Remove the foil and turn the oven down to 120°C
8. Insert the sensor between the bone and the loin meat
9. Cook until the temperature reads 70°C
10. Remove from the oven and rest for 20 minutes before carving into individual chops

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