This pork joint is served with a herby sauce making it a perfect refreshing alternative on a summer's day.
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Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 50 mins
Total Time:
2 hrs 15 mins
Cal/Serv:
547
Ingredients
100g
seeded bread, roughly chopped, we used Gail’s
3
garlic cloves
125g
basil or wild garlic, leaves and stalks
125ml
extra virgin olive oil
1tsp.
flaked sea salt, plus extra to sprinkle
2
kg pork rack, ask your butcher to score the rind
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. In the small bowl of a food processor, whizz the bread to crumbs. Tip into a bowl. Next, whizz the garlic, basil, oil and salt to a chunky consistency. Scrape into the breadcrumb bowl with some freshly ground black pepper and mix.
Step 2Make a ‘flap’ along the length of the pork joint by partially cutting the skin and fat away from the meat, leaving the flap attached at the bottom. Press the pistou mixture into this space, then tie the flap back in place along the length of the joint with kitchen string. Weigh the joint and calculate the cooking time, allowing 25min per 450g. Sit in a roasting tin that will just hold it.
Step 3Season the skin with flaked sea salt and roast for the calculated time, turning down the oven to 180°C (160°C fan) mark 4 after the first 40min and covering the stuffing with a strip of foil if getting too dark. A meat thermometer inserted into the centre of the meat should read at least 70°C.
Step 4Transfer the pork to a board, cover loosely with foil and leave to rest in a warm place for 30-45min. Serve in slices.
Get ahead
Prepare to end of step 2 (don’t preheat oven) a day ahead. Cover and chill. To serve, dry skin with kitchen paper and complete recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
