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    Roast Rack of Pork

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    Roast Rack of Pork

    This free-range English pork is served with apple sauce made with Bramleys that have been roasted with the meat for extra flavour, plus gravy made with Somerset apple brandy.

    • Preparation time: 10 minutes
    • Cooking time: about 1 hour 40 minutes
    • Total time: about 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 8

    Ingredients

    • 2-2.4kg English free range pork rack (from the meat service counter)
    • 1 kg Bramley apples, about 3, peeled, cored and quartered
    • 4 fresh bay leaves, torn in half
    • 25g golden caster sugar
    • 50g Waitrose Butter
    • 100ml Somerset Pomona liqueur

    Method

    1. Preheat the oven to 220°C, gas mark 7. Pat the meat dry with some kitchen paper and place on an oven rack that will fit over a large roasting tin. If you are going to eat the crackling (optional), score the skin and rub with 2 teaspoons of Maldon Sea Salt.
    2. Arrange the apple and bay leaves in the base of the tin and place the rack with the pork over it. Roast for 10 minutes, then lower the temperature to 180°C, gas mark 4 and cook for a further 1 hour 10 minutes to 1 hour 30 minutes, or until the juices run clear and there is no pink meat.
    3. Set the meat aside, cover and keep warm. Using a slotted spoon, transfer the apples to a bowl, discarding any darkly coloured pieces as well as the bay leaves, leaving the sticky meat juices in the pan. Skim off some of the fat and discard. Beat the apples with a wooden spoon until they just start to break up. Mix in the sugar and a small knob of butter and season. Keep warm while you make the gravy.
    4. Warm the roasting tin and its contents over a high heat. When hot, add the Somerset Pomona and boil for 1-2 minutes or until almost completely reduced. Add 250ml hot water and continue boiling for 3-5 minutes or until reduced by half. Whisk in the remaining butter. Sieve the sauce to remove any lumps. Remove the crackling and slice the meat thickly. Serve with the sauce, gravy, crackling, steamed broccoli and roast potatoes.

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