Learn how to prepare a french trimmed rack of pork - The School of Artisan Food

Master butcher Chris Moorby shows the technique for french trimming a rack of pork.
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Cooking instructions for French trimmed roast loin of pork:
1. Preheat the oven to 180C/350F/Gas 4.
2. Dry the pork thoroughly with kitchen towels and rub all over with salt.
3. Place the pork and any trimmings into a roasting tin.
4. Peel the shallots, cut them in half lengthways and add them to the tin. Pour 250ml/9fl oz dry cider into the tin.
5. Roast the pork for 45 minutes (allow an extra five minutes for every additional 250g/9oz of pork), checking occasionally that there's enough liquid in the roasting pan and topping up with a little hot water from the kettle if necessary
6. After 45 minutes (or relevant cooking time) increase the temperature to 200C/375F/Gas 5 to make the crackling crisp up. Cook the pork for another 45 minutes at this temperature (again allow an extra five minutes for every additional 250g/9oz of pork).
7. When the pork is cooked, remove it from the oven and allow it to rest for at least 15 minutes.
8. To serve, remove the crackling in one piece (if it's not crispy enough then return it to the oven for 5-10 minutes). Cut the loin off the bone in one piece. Carve the meat into thick slabs and serve a good piece of crackling with each slice.

[@GaryT1952]

Brilliant! Gave me the confidence to get a butchers saw and cut the chine and trim properly. My meat market does nothing "gladly" and refused to saw the chine for me. Thanks for taking the time to post this. Cheers

[@carrenjstika1506]

This was wonderful! Thank you very much. I have not done a rack of pork before and cookbooks show a few diagrams, at best, for how to prepare a french trimmed rack. This was so helpful! Thank you!!

[@isaacmiguelarenal8156]

Thank you so much master!
More power and keep safe. 🙏🏼

[@Mike-my8fb]

Great video. Passed my Butchery apprenticeship a year ago but still learning everyday. Would love to do my own videos one day

[@thomass5169]

Nice job.

[@brianlaffey3672]

nice work

[@johnandersen9219]

Very Nice ... Thanks :-)

[@normtekani4453]

Beautiful

[@gordonjames8811]

How to cut out pork Cigaline? thankyou for the video

[@TehMagilla]

People French trimming like this is the reason I do my own French trimming.

[@TraveltheRedRoad]

butchers will chine the pork for you no problem...saying they'll be happy to do it may be an exaggeration though ;-D