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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Matt Melville (@Rumandque) shows how a well-scored pork rack, roasted to crackling perfection, makes the ultimate centrepiece with creamy mash.
Pork rack with 4 bones
Seasoning for the pork - we use Rum and Que's Intensify seasoning
1 x Onion diced
5-6 Garlic Cloves diced
130g x salt reduced butter
200g of Portobello mushroomssliced
Couple sprigs of thyme
3/4 x Tablespoon of worcestershire sauce
1 x Tablespoon of light soy sauce
8 x Brussel sprouts halved
4 x Large potatoes peeled andchopped into large pieces
1/2 Cup of heavy cream
1/4 Cup of milk
Seasoning for the mash potato -we used our Umami Garlic Butter
Pork rack with 4 bones
Seasoning for the pork - we use Rum and Que's Intensify seasoning
1 x Onion diced
5-6 Garlic Cloves diced
130g x salt reduced butter
200g of Portobello mushroomssliced
Couple sprigs of thyme
3/4 x Tablespoon of worcestershire sauce
1 x Tablespoon of light soy sauce
8 x Brussel sprouts halved
4 x Large potatoes peeled andchopped into large pieces
1/2 Cup of heavy cream
1/4 Cup of milk
Seasoning for the mash potato -we used our Umami Garlic Butter
1. remove the pork rack from the refrigerator about 45 mins beforecooking.
2. Score the skin on the pork rack and make sure the skin is niceand dry. Apply some salt or intensify to the skin and leave to the side whileyou chop, slice and dice everything else.
3. Set your fan forced oven to 250c.
4. Dry the skin of the pork rack by wiping with paper towel. Addsome more salt for cooking.
5. Place the pork rack skin side up on an oven tray in the middleof the oven. Set a timer for about 30 minutes to check to see how the cracklingis going.
6. Peel the potatoes and dice into large chunks. Place into asaucepan of boiling water and cook till tender. If these are ready earlier thanneeded just take off the heat and leave the lid on.
7. In a small fry pan (cast iron if you have) melt 40g of butterand season it with intensify or salt and pepper, then place the Brussel sproutsface side down to caramelise them. Keep an eye on them and flip once your happyeither the colour. Turn the heat off and allow them to sit in the coolingpan.
8. In a large fry pan, melt 50g of the butter on a medium heat andadd the diced onions and sliced mushrooms and garlic.
9. Add the soy sauce and Worcestershire sauce and fresh thyme. Keepthe heat medium to low and keep an eye on it.
10. Add thecooked Brussel sprouts when everything is looking nearly cooked.
11. Check thecrackling at 30 minutes. Continue to cook on high if you’re not happy with it.If it’s looking good, knock the heat back and reduce oven temp to 180c and cooktill the pork reaches an internal temperature of 60c, then remove and rest for10 minutes.
12. At thispoint you can check the fry pan, and if everything is looking cooked, add thecream and reduce heat and allow to simmer slowly
13. Drain thepotatoes and put them back on the dry saucepan with the 40g of melted butterand warmed milk (do this in the microwave for about 45-60 seconds) Add 2-3teaspoons of UMAMI Garlic Butter and using the cake mixer, whip till nice andcreamy.
14. Slice thepork rack into individual pork chops.
15. Serve ona bed of mash potatoes and the onion, mushroom and Brussel sprout gravydrizzled over the top.
Matt Melville (@Rumandque) shows how a well-scored pork rack, roasted to crackling perfection, makes the ultimate centrepiece with creamy mash.
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4 bones
Pork rack with 4 bones
Seasoning for the pork - we use Rum and Que's Intensify seasoning
1 x Onion diced
5-6 Garlic Cloves diced
130g x salt reduced butter
200g of Portobello mushroomssliced
Couple sprigs of thyme
3/4 x Tablespoon of worcestershire sauce
1 x Tablespoon of light soy sauce
8 x Brussel sprouts halved
4 x Large potatoes peeled andchopped into large pieces
1/2 Cup of heavy cream
1/4 Cup of milk
Seasoning for the mash potato -we used our Umami Garlic Butter
1. remove the pork rack from the refrigerator about 45 mins beforecooking.
2. Score the skin on the pork rack and make sure the skin is niceand dry. Apply some salt or intensify to the skin and leave to the side whileyou chop, slice and dice everything else.
3. Set your fan forced oven to 250c.
4. Dry the skin of the pork rack by wiping with paper towel. Addsome more salt for cooking.
5. Place the pork rack skin side up on an oven tray in the middleof the oven. Set a timer for about 30 minutes to check to see how the cracklingis going.
6. Peel the potatoes and dice into large chunks. Place into asaucepan of boiling water and cook till tender. If these are ready earlier thanneeded just take off the heat and leave the lid on.
7. In a small fry pan (cast iron if you have) melt 40g of butterand season it with intensify or salt and pepper, then place the Brussel sproutsface side down to caramelise them. Keep an eye on them and flip once your happyeither the colour. Turn the heat off and allow them to sit in the coolingpan.
8. In a large fry pan, melt 50g of the butter on a medium heat andadd the diced onions and sliced mushrooms and garlic.
9. Add the soy sauce and Worcestershire sauce and fresh thyme. Keepthe heat medium to low and keep an eye on it.
10. Add thecooked Brussel sprouts when everything is looking nearly cooked.
11. Check thecrackling at 30 minutes. Continue to cook on high if you’re not happy with it.If it’s looking good, knock the heat back and reduce oven temp to 180c and cooktill the pork reaches an internal temperature of 60c, then remove and rest for10 minutes.
12. At thispoint you can check the fry pan, and if everything is looking cooked, add thecream and reduce heat and allow to simmer slowly
13. Drain thepotatoes and put them back on the dry saucepan with the 40g of melted butterand warmed milk (do this in the microwave for about 45-60 seconds) Add 2-3teaspoons of UMAMI Garlic Butter and using the cake mixer, whip till nice andcreamy.
14. Slice thepork rack into individual pork chops.
15. Serve ona bed of mash potatoes and the onion, mushroom and Brussel sprout gravydrizzled over the top.
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