Roast Pork: Rack Or No Rack?

Cooking a roast pork in a rack in a pan is a great way to ensure even cooking and juicy, tender meat. The rack allows air to circulate around the meat, helping to create a crispy exterior while keeping the interior moist. This technique is especially useful for larger cuts of meat, such as a pork shoulder or rack of pork, as it ensures even cooking and prevents the bottom of the meat from becoming soggy.

Additionally, using a rack can help elevate the meat above the pan juices, making it easier to baste the meat and create a delicious gravy. The rack also allows the juices to collect in the pan, which can be used to make a flavourful sauce to accompany the roast pork.

How to prepare the pork for roasting

Preparing a pork roast is easier than you might think. Here is a step-by-step guide to help you get started:

Choose the Right Cut of Pork:

Select a bone-in pork rib roast, also known as a rack of pork. Look for a cut with a good amount of fat, as this will help keep the meat juicy and flavourful. If you can find a centre-cut rack of pork with 6 bones or more, that would be ideal.

Gather Your Ingredients and Make the Rub:

You will need a rub or seasoning for your pork. You can use a store-bought seasoning blend like Montreal Beef or Steak Seasoning, or make your own rub with ingredients like Dijon mustard, olive oil, garlic, sea salt, black pepper, and fresh herbs such as rosemary, parsley, and thyme.

Prepare the Pork:

Take the pork out of the refrigerator about an hour before cooking and rinse it thoroughly. Pat the meat dry with paper towels. If the pork is vacuum-packed in brine, be sure to rinse this off, as it contains sulfates. Score the fat by making shallow cuts in a criss-cross pattern. This will help the rub penetrate the meat and also create a beautiful crust.

Apply the Rub:

Generously rub the pork with your chosen seasoning blend or herb-mustard rub. Make sure to get it into all the criss-cross cuts and in between the rib bones. Don't be shy with the rub—really coat the meat!

Use a Roasting Rack (Optional):

Place the seasoned pork on a rack set inside a roasting pan. You can also use a bed of roughly chopped carrots, celery, and/or onion to act as a makeshift roasting rack. This will add flavour to the pan juices and help keep the pork elevated, allowing air to circulate around the meat.

Preheat the Oven and Roast the Pork:

Preheat your oven to a high temperature, around 450°F (230°C). Place the roasting pan in the oven and cook for 15 minutes. Then, reduce the heat to 325°F (160°C) and continue roasting until the desired doneness is achieved. For medium-rare pork, aim for an internal temperature of 145°F (63°C), and for well-done, cook to 160°F (71°C). Use a meat thermometer to check the temperature.

Rest the Pork:

Once the desired temperature is reached, remove the pork from the oven and place it on a cutting board to rest. Tent it with foil and let it rest for at least 15-20 minutes. This allows the juices to redistribute and ensures a juicy, tender roast. The temperature of the meat will continue to rise slightly during this resting period, so keep that in mind when deciding when to remove it from the oven.

Carve and Serve:

After the pork has rested, slice it into chops, using the rib bones as a guide. Arrange the chops on a platter and serve with your choice of sides. Enjoy your perfectly roasted pork!

The importance of a meat thermometer

A meat thermometer is an essential tool for cooking meat, especially when it comes to roasts. It is the best way to ensure your meat is cooked to a safe temperature, preventing food poisoning and dry or undercooked meat.

The ideal internal temperature for roasts, steaks and chops is 145°F, with a three-minute rest after removing from the heat source. This temperature applies to beef, pork, veal and lamb. For ground meats, the temperature should be 160°F, and for poultry, it should be 165°F.

There are two main types of meat thermometers: oven-going and instant-read. Oven-going thermometers are left in the meat while it cooks, either in the oven or on the grill. They can be digital or analog, with the digital variety being more accurate and convenient. Instant-read thermometers are inserted into the meat outside of the oven and give a reading in 10-20 seconds. They should not be left in the meat while it cooks.

When using a meat thermometer, it is important to insert it into the right spot, ensuring it doesn't touch any bones or gristle. It should be placed in the thickest part of the meat, about two inches deep. It is also important to note that the temperature of the meat will continue to rise after it is removed from the oven, so it is best to remove it about five to ten degrees before it reaches the desired temperature.

A meat thermometer is a valuable tool for any cook, helping to ensure food safety and optimal taste. It takes the guesswork out of cooking meat, resulting in perfectly cooked, juicy roasts every time.

Why you should cook the pork fat side up

Cooking pork fat side up is the best way to ensure your meat is juicy and tender. The fat acts as a natural basting agent, melting and running through the meat as it cooks, keeping it moist and adding flavour. This is especially important if you are cooking a large joint, such as a rack of pork, as it can help to prevent the meat from drying out.

When cooking pork fat side up, the fat will render down and baste the meat. Pork has plenty of intramuscular fat which will render and keep the meat moist, but the fat cap can help to keep the surface of the meat from drying out. This is particularly useful if you are cooking in a convection oven, or a pellet grill or offset smoker, where the heat comes from above.

Cooking fat side up is also a good way to monitor the progress of your cooking. As the fat melts, you will be able to see how the meat is doing. One indicator that your pork is ready to wrap is when the fat cap begins to split apart as it renders.

There are, however, some instances where cooking fat side down might be preferable. If you are using a vertical smoker, or a smoker where the heat source is close to the bottom of the cooking area, it is better to cook fat side down. The fat will then act as an insulator, protecting the meat from the direct heat and preventing it from burning or overcooking.

If you are cooking pork in the oven, it is generally best to cook it fat side up, to allow the fat to run through the meat and keep it moist.

The benefits of brining the pork

The Benefits of Brining Pork

Brining pork is an easy way to ensure your meat retains its natural flavour and stays moist. It's a simple process that can make a huge difference to the taste and texture of your meat, especially leaner cuts like pork chops and tenderloin.

Brining is the process of submerging meat in a solution of salt and water. The salt in the brine dissolves some of the meat's muscle fibres, enhancing the moisture of the meat. The salt also slows down the shrinkage of muscle proteins, allowing the meat to absorb more liquid and retain it during cooking. This results in a juicier, more tender piece of meat.

Pork is a lean meat that can dry out and lack flavour if not cooked properly. Brining helps to prevent this by adding flavour and locking in moisture. It also seasons the meat from the inside out, reducing the chance of over-salting and ensuring a consistent taste throughout.

The amount of time you brine pork depends on the cut and thickness of the meat. For example, pork chops should be brined for 30 minutes to 1 hour, while a whole pork tenderloin can be brined for up to 12 hours. It's important not to over-brine, as this can make the meat too salty to eat.

While all you need for a basic brine is salt and water, you can also add other ingredients to enhance the flavour. Sugar, brown sugar or molasses can add a sweet taste to the meat and promote browning. Alcohol can help carry the brine's flavours, allowing them to penetrate the meat more deeply. You can also add fresh herbs, spices, garlic, onions, or citrus peels to amp up the flavour of your brine.

How to make a gravy from the pan juices

Making gravy from the pan juices is an easy and delicious way to add flavour to your roast pork. Here is a step-by-step guide on how to make it:

Firstly, while your roast pork is resting, place your roasting pan with all of the juices and drippings it contains onto the stovetop. If your roasting pan is not suitable for the stovetop, scrape up the juices and drippings and place them into a large shallow saucepan instead.

Next, melt some butter in the pan. You will need around 3 tablespoons of butter for every cup of gravy you wish to make.

Then, add the same amount of flour or cornstarch as butter to the pan. This will create what is called a 'roux'. Stir the mixture with a whisk and let it brown for about a minute. If you are using flour, browning it will add more flavour to the gravy and get rid of the raw taste.

Now, slowly add your pan juices and any extra broth to the mixture. Use a whisk to distribute the flour or cornstarch evenly within the liquid to avoid lumps. You can also add some extra black pepper to taste for a kick!

Finally, allow the gravy to cook for a few minutes and then pour it into a bowl to serve with your roast pork. Enjoy!

Frequently asked questions