Kurobuta Pork Roast with Apples | Recipes

Mark's Insights

Here, Mark will show you how to season meat properly with his salt-to-weight ratio and how to use variable heat to create the perfect crackling. A good tip is to refrigerate your pork overnight with the skin uncovered to dry out the skin and make it easier to score.

Seasonal apples serve as the perfect accompaniment, cooked on an induction cooktop and filling your home with the aroma of a sumptuous home-cooked feast. A splash of brandy creates a bit of an emulsion and gives the apples a beautiful shine.

Serve with Hasselback Potatoes and Carrots & Lemongrass with Strawberries & Cream for dessert.

Ingredients
Method

Ingredients

Pork

1 x 6 point frenched rack of Kurobuta Pork

50 g Murray River Salt

Apples

3 Granny Smith apples

1 cinnamon quill

2 pieces star anise

3 whole cloves

1/2 tsp freshly ground white pepper

50 g salted butter

30 ml brandy

Method

Pork

Pre-Heat Oven to 250°C
Score the skin of the pork in 5 mm increments 10 mm deep (into the fat) with a very sharp serrated knife
Rub the salt into the incisions
Place the rack into a suitable roasting tray
Wrap aluminum foil around the rack to protect the bones & end of the loin, leaving the skin exposed
Place into the oven & cook until the skin is heavily blistered (around 25-35 minutes)
Remove the foil & turn the oven down to 120°C
Insert the sensor between the bone & loin meat
Cook until the temperature reads 70°C
Remove from the oven & rest for 20 minutes before carving into individual chops

Apples