This is a recipe from one of my books, Just Add Spice (Lantern), co-written with spice guru Ian ‘Herbie’ Hemphill.
Gingered pork rack
Prep time: 5 minutes
Cooking time: 45-50 minutes
1kg rack of pork
1 tablespoon salt
4 desiree or pontiac potatoes, washed, left unpeeled and halved
1 tablespoon olive oil
375g tetra pack (or 410g can) chicken consomme
3 tablespoons marmalade
2 tablespoons Kecap Manis (sweet Indonesian soy sauce)
2 teaspoons ground ginger
¼ teaspoon ground cinnamon
2 oranges, peeled and segmented
Preheat oven to 220⁰C.
Score the pork if it has not been done for you and rub with salt. Place in a baking tray with potatoes. Drizzle potatoes only with oil. Place in very hot oven for 15 minutes, then reduce heat and cook for a further 30 – 35 minutes or until pork juices run clear.
Remove pork to a warm place to rest. Put potatoes on a platter back in the oven. Place baking tray over hot plate and add all sauce ingredients except orange segments to pan and bring to the boil. Boil vigorously to reduce to a syrupy consistency. Add orange segments to warm through.
Carve pork either by segmenting according to bones or by taking off the bone, slicing finely and serving with crackling. Serve with potatoes, sauce and green vegetable of your choice.
Lyndey’s note: Scoring the pork is to cut slits with the tip of a sharp knife just through the surface of the skin. This helps to make it “crackle”. You can ask your butcher to score the skin for you.
Wine: for white wine try a semillon, riesling or verdelho and for red, a Grenache. Flavours like this are also well matched by beer, especially a German style one such as a pilsener.
Lyndey Milan, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she been instrumental in changing the way Australians think and feel about food and wine for over twenty five years.