Justin North says, "This dish is the perfect way to showcase Bangalow pork, with its sweet succulent meat, layer of tasty fat and crisp shell of crackling. To me this is what roast pork is all about. Ask your butcher to "French" the rack and remove the chine bone. Leave the skin and all the fat intact."






Skill level

Average: 3.4 (29 votes)


  • 1 x 1.6 kg (3 lb 7 oz) pork rack, with 4 bones
  • 50 g (1¾ oz) salt
  • 100 ml (3½ fl oz) non-scented cooking oil
  • 2 litres (4¼ pints) choucroute
  • 400 ml (14 fl oz) charcutière sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 4 hours

Clean each of the four bones by scraping away any remaining fat, meat and sinew so they are perfectly clean. Use a very sharp knife to score the skin from top to bottom at 5 mm (¼ in) intervals, cutting right through the skin to the fat underneath. The scoring is important as it allows the salt to penetrate the skin and help draw out moisture and it also allows much of the fat to melt away in the cooking. This will result in a airy, crisp crackling.

Massage the salt into the pork skin, making sure you get it into all the incisions. Put the pork upside down on a wire rack set over a tray and refrigerate for at least 4 hours.

Preheat oven to 220°C (425°F). Use a dry cloth to rub away any moisture from the pork. Heat a baking tray over a medium heat and add the oil. When hot, add the pork, skin side down, and cook for around 6 minutes until the skin has begun to colour. Put in the oven and roast for 20 minutes. Turn the rack over and roast for another 20 minutes. Remove from the oven and leave to rest in a warm place for 20 minutes.

While the pork is resting, warm through the choucroute and the charcutière sauce.

Carve the pork into 4 thick cutlets. Divide the choucroute between each serving plate and arrange a cutlet on top. Spoon the sauce around and serve straightaway.


Recipe from Becasse: Inspirations and Flavours by Justin North with photographs by Steven Brown. Published by Hardie Grant Books.