Name: Pork rack with carrot, mint and lemongrass salad
Prep time: 30 min
Cook time: 2 h
Yield: Serves 4
Ingredients: 1.25kg/2lb 12oz French-trimmed, four-rib pork loin rack; olive oil, for rubbing; 1 lime, juice only; salt and freshly ground black pepper; 1 apple, julienned; 1 carrot, peeled and julienned; ½ cucumber, julienned; 1 tbsp freshly chopped parsley; 1 tbsp freshly chopped mint; 100g/3½oz salted cashews, toasted and roughly chopped; 1 lemongrass stalk, inner leaves only, finely shredded; 2 tbsp palm sugar; 4 tbsp lime juice; 3 garlic cloves, crushed; 2.5cm/1in piece root ginger, peeled and finely grated; 4 tbsp fish sauce; 1 hot red chilli, finely chopped

Prepare: less than 30 mins
Cook: 1 to 2 hours
Serve: Serves 4
Dietary: Dairy-free Egg-free Pregnancy-friendly

This pork loin rack would make a great alternative Sunday lunch and it is served with a light salad rather than potatoes.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the pork rack

pork loin: 1.25kg/2lb 12oz French-trimmed, four-rib pork loin rack
olive oil: olive oil, for rubbing
lime: 1 lime, juice only
black pepper: salt and freshly ground black pepper

For the salad

apple: 1 apple, julienned
carrot: 1 carrot, peeled and julienned
cucumber: ½ cucumber, julienned
parsley: 1 tbsp freshly chopped parsley
mint: 1 tbsp freshly chopped mint
cashews: 100g/3½oz salted cashews, toasted and roughly chopped
lemongrass: 1 lemongrass stalk, inner leaves only, finely shredded

For the dressing

palm sugar: 2 tbsp palm sugar
lime juice: 4 tbsp lime juice
garlic: 3 garlic cloves, crushed
ginger: 2.5cm/1in piece root ginger, peeled and finely grated
fish sauce: 4 tbsp fish sauce
chilli: 1 hot red chilli, finely chopped

Method

For the pork rack, remove the meat from the fridge and leave the pork to come to room temperature. Preheat the oven to 220C/200C Fan/Gas 7.
Score the skin of the meat and rub the meat all over with the oil. Season the meat all over with the salt and pepper. Place the pork skin-side up in a roasting tin.
Roast the pork for 30 minutes and then pour the lime juice over the skin. Place back in the oven and continue to cook for another 30–45 minutes, or until the very centre of the meat has reached 70C when checked with a meat thermometer. Leave to rest for at least 15 minutes and then cut into four pieces.
For the salad, mix all of the ingredients together in a large bowl.
For the dressing, mix all of the ingredients together in a small jug and add just enough water to create a drizzling consistency. Pour the dressing over the salad and stir to mix.
Serve the pork with the salad.