Ingredients
- 1 x 6 point frenched rack of Kurobuta Pork
- 50g Murray River Salt
Recipe serves: 6
Time: 90 minutes
Difficulty: Moderate
Method
Pre-Heat Oven to 250°C.
Score the skin of the pork in 5mm increments 10mm deep (into the fat) with a very sharp serrated knife.
Rub the salt into the incisions.
Place the rack into a suitable roasting tray.
Place into the oven and cook until the skin is heavily blistered (around 25-35 minutes).
Remove the foil and turn the oven down to 120°C.
Insert the sensor between the bone and the loin meat.
Cook until the temperature reads 70°C.
Remove from the oven and rest for 20 minutes before carving into individual chops.
Recipe Presented by AEG
