Pork rack with Asian salad

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pork rack

  • 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

For the Asian salad

  • 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

For the dressing

  • 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
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