I’ve added a new section at the bottom of this post on how I ate the leftover pork cutlets.

Pork Rack, also known as a pork rib roast or centre-cut pork loin, comes from the rib area of the pig’s loin. It’s a long cut of meat with a bit more fat, making it flavourful. The rack of pork is the pork equivalent of a rack of lamb, and it looks like seven or eight pork cutlets strung together.

The names for pork cuts can vary by region and language. For instance, in Italian, pork chops are referred to as “Carre, Lonza, Braciole”.

Pork rack is known for its juiciness and flavour. When cooked, it can have a golden brown exterior and tender, juicy meat.

The preferred cooking techniques for pork rack include roasting and grilling. Roasting at a high temperature initially, followed by a lower temperature, helps to optimise its texture and flavour.

Pork is a high-protein food and contains varying amounts of fat. A 100-gram serving of cooked, ground pork provides:

Calories: 297

Protein: 25.7 grams

Fat: 20.8 grams

Carbohydrates: 0 grams

Pork is also a rich source of vitamins and minerals, including thiamine, selenium, zinc, iron, potassium, and magnesium.

Ingredients

• Pork rack
• Salt

Equipment

• Oven
• Meat thermometer

Instructions

1. Season the fat with salt.
2. Place the meat on a rack.
3. Insert the meat thermometer.
4. Put the meat into an oven which had been preheated to 120 °C.
5. Cook until the internal temperature is about 62 °C and then allow the meat to rest for about 25 minutes.
6. Slice off the fat and a cutlet for dinner.
7. Retain the rest for lunch meat.

Photographs

My dinner

I cut a cutlet off as well as the fat and ate it for dinner.

It was lovely. The meat we tender, juicy, and full of flavour. The fat was salty and unctuous.

Just one cutlet and the slice of fat was enough to satisfy my hunger.

Leftovers

I live alone and when I cook a joint of meat, it means I have leftover meat for days.

With this pork rack, I experimented with different reheating methods.

Reheating in a frypan

Reheating in an oven

In my bench oven I have a reheating mode. I put the pork cutlets in for 30 minutes at 80 °C.

The cutlets were succulent and tender and I preferred these over the frypan and the air fryer.

Reheating in an air fryer

The air fryer was good, especially for the leftover piece of fat. I cooked for 15 minutes at 160 °C.