- 1 rack (about 1.5kg, 6 cutlets) organic pork, skin on, French trimmed
Red cabbage & apple coleslaw
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil (or walnut or hazelnut oil)
- 2 tablespoons light sour cream
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 600g red cabbage, finely shredded
- 2-3 Granny Smith apples, skin on, grated
- 1 cup watercress sprigs
- 1/2 bunch fresh chives, finely chopped
- 35g (1/3 cup) toasted walnuts, chopped
- Step 1Preheat oven to 220C/200C fan forced. Place the pork, rind-side up, on a clean work surface. Bring pork to room temperature, if time permits. Use a sharp knife to score the rind, from top to bottom, cutting through the rind to the fat underneath, at 1cm intervals. Lightly spray rind with cooking oil. Rub salt into the pork skin.
- Step 2Place pork, rind side up, on a wire rack in a baking dish. Roast for 20 minutes or until rind starts to crackle. Reduce oven to 200C/180C fan forced. Cook pork for a further 1 hour 15 minutes for a slight pink blush or until pork is cooked to your liking.
- Step 3Transfer the pork to a plate and set aside for 10 minutes to cool slightly. Increase oven to 210C/190C fan forced. Use a sharp knife to carefully remove the rind from the pork rack. Trim any excess fat from underneath the crackling. Cover the pork rack loosely with foil and set aside for 15-20 minutes to rest. Place the rind, crackle side up, on a baking tray. Bake for 15 minutes or until crisp.
- Step 4Meanwhile, for the coleslaw, whisk the lemon juice, oil, sour cream, mustard and honey together in a jug until well combined and smooth. Place the cabbage, apple, watercress, chives and nuts in a large bowl. Pour over the dressing and toss until well combined.
- Step 5Before carving, trim away the layer of fat that remains on the pork so only lean meat remains. Season. Carve the pork into cutlets. Break the crackling into pieces. Serve with the coleslaw.
- High protein
- Low carb
- Low kilojoule
- Lower gi
All nutrition values are per serve
- Author: Louise Keats
- Image credit: Al Richardson
- Publication: Taste Magazine