Rack of Pork


by: Jasmina

The rack of pork contains the same meat as the center part of the loin except that the ribs are left attached. This makes for a much more dramatic roast, especially if you french the rack. If you have a friendly butcher; let him or her do this for you. Whatever you do, don't let the butcher break the bones, which many butchers like to do for some inexplicable reason. Do have the butcher cut out the chine bone, which is the spinal column. If it is left in place, the roast becomes impossible to carve. When you buy your roast, ask for the rib section nearest the loin and for as many ribs as you need servings, from four to eight. When the chine bone has been removed, the ribs will be attached to the meat as well as to a series of flat bones along the bottom of the roast. You can leave these in place, but carving will be easier if you slide a knife underneath, remove, and then tie them back on with string. Then when the roast is ready to serve, you can remove these easily by snipping the string. If the butcher offers to remove them for you, have the bones tied back on - or at the least make sure you end up leaving the shop with them so you can put them in the roasting pan to contribute to the jus. As with any other roast, a pound or so of lean meat trimmings cooked along with the roast will do wonders for the jus. If you can't find pork trimmings, buy 2 pounds of pork shoulder chops, bone them, and put both the bones and meat in the pan. Makes 4 to 8 main-course servings.


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serves: 4

1 rack of pork (taken from the loin end, with as many ribs as servings)



1 pound pork shoulder meat (cut into 1/2-inch-wide strips)

Nutrition Facts
Rack of Pork

Servings Per Recipe: 4

Amount per Serving

Calories: 224

  • Total Fat: 10.2 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 624.3 mg
  • Total Carbs: 9.1 g
  •     Dietary Fiber: 5.2 g
  •     Sugars: 1.4 g
  • Protein: 23.8 g

how is this calculated?

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2.  Notice the small muscle next to the rib and loin muscle. Leaving this intact, slide a knife along the length of the rack all the way down to the bone.

3.  Pull away the flap of meat that covers the bones.

4.  Slide a knife between the bones with the blade right up against the bone. Scrape the bone to detach the membrane.

5.  Scrape along the bones and detach the flap of meat.

6.  Turn the rack over and cut through the membrane on the back of the bones.

7.  Scrape the membrane away from the bone.

8.  Using a kitchen towel or paper towel for grip, peel away the meat attached to the bone.


10.  Tie up the roast so it cooks more evenly. Season with salt and pepper.

11.  Have the butcher cut away the chine bone (the spinal bone) to make the rack easy to cut up. If you like, place a chopped carrot and onion in the pan you are using to roast the pork and put the chine bone and any other trimmings or meat on top.

12.  Roast the trimmings and vegetables until browned, and then place the rack on top.

13.  It at any point the juices in the bottom of the pan threaten to burn, pour in about 1/2 cup broth or water.

14.  Roast until the meat bounces back to the touch and has an internal temperature of 130°F.

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