This pork joint is served with a herby sauce making it a perfect refreshing alternative on a summer's day.
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Total Time:
2 hrs 15 mins
- 100 g seeded bread, roughly chopped, we used Gail’s
- 3 garlic cloves
- 125 g basil or wild garlic, leaves and stalks
- 125 ml extra virgin olive oil
- 1 tsp. flaked sea salt, plus extra to sprinkle
- 2 kg pork rack, ask your butcher to score the rind
- Step 1Preheat oven to 220°C (200°C fan) mark 7. In the small bowl of a food processor, whizz the bread to crumbs. Tip into a bowl. Next, whizz the garlic, basil, oil and salt to a chunky consistency. Scrape into the breadcrumb bowl with some freshly ground black pepper and mix.
- Step 2Make a ‘flap’ along the length of the pork joint by partially cutting the skin and fat away from the meat, leaving the flap attached at the bottom. Press the pistou mixture into this space, then tie the flap back in place along the length of the joint with kitchen string. Weigh the joint and calculate the cooking time, allowing 25min per 450g. Sit in a roasting tin that will just hold it.
- Step 3Season the skin with flaked sea salt and roast for the calculated time, turning down the oven to 180°C (160°C fan) mark 4 after the first 40min and covering the stuffing with a strip of foil if getting too dark. A meat thermometer inserted into the centre of the meat should read at least 70°C.
- Step 4Transfer the pork to a board, cover loosely with foil and leave to rest in a warm place for 30-45min. Serve in slices.
Get ahead
Prepare to end of step 2 (don’t preheat oven) a day ahead. Cover and chill. To serve, dry skin with kitchen paper and complete recipe.
Per serving:
- Calories: 547
- Protein: 49g
- Total fat: 35g
- Saturates: 11g
- Carbs: 8g
- Total sugars: 1g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
