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Rack of pork by Nikki Legon

Rack of pork by Nikki Legon

Rack of pork...

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Serve 6

1 rack of pork (8 to 10 ribs, ask your butcher to cut off the bone along the bottom edge of the rib)

olive oil

sea salt

black pepper

3 large carrots, peeled and chopped

2 onions, peeled and cut into chunks

3 leeks, cut into chunks

2 whole garlic, sliced through the middle

300ml of dry cider

1 litre chicken stock

Preheat oven to 220°C




Mix your vegetables and a little olive oil in a large roasting tin.

Pour a little extra oil over the garlic.

Score the fat on the pork and rub in a little olive oil then sea salt and pepper.

Place the meat onto the vegetables skin side up and pour the cider around.

Cook in the oven for 15 minutes before turning the heat down to 160°C.

Cook for approximately 2 hours or until internal temperature reaches 160°C.

If you do not have a meat thermometer push a thin knife into the meat.

If the juices run clear then it is done but if there is any hint of blood, cook a little longer.

Allow the meat to rest for 10 minutes before carving.

While the rack is resting place 1 litre of water into the meat pan taking out the garlic and reserving.

Mash the vegetables with a potato masher and run a wooden spoon around to lift up anything that has stuck to the bottom and sides.

Add the chicken stock, a little at a time, to make a thick gravy.

Cook slowly, adding a little cornflour to thicken if necessary.


Serve with creamy garlic mashed potato by simply squeezing out the baked garlic into the mash.

Add a good knob of butter and beat well.

Serve with your choice of vegetables and apple sauce.