Pork Rack with Stuffing

Pork Rack with Stuffing

Description

Pork rack sits between the pork loin and the start of the shoulder and should consist of seven rib bones, the back bone is removed to allow each rib to be cut off easily. The skin should be finely scored – in parallel lines, not big diamonds, which rarely make the best crackling. There should always be a nice layer of fat between the skin and the eye muscle of the meat.