Roast pork with red cabbage and apple coleslaw

serves / 6 prep / 20 minutes cook / 1 hour 50 minutes

Ingredients

1 rack (about 1.5kg, 6 cutlets) pork, skin on, french trimmed

RED CABBAGE AND APPLE COLESLAW:

2 tbsp lemon juice

2 tbsp extra-virgin olive oil (or walnut or hazelnut oil)

2 tbsp light sour cream

2 tsp Dijon mustard

2 tsp honey

600g red cabbage, finely shredded

2-3 Granny Smith apples, skin on, grated

1 cup watercress sprigs

1⁄2 bunch fresh chives, finely chopped

35g (1⁄3 cup) toasted walnuts, chopped

1. Preheat oven to 220C/200C fan-forced. Place the pork, rind-side up, on a clean work surface. Bring pork to room temperature, if time permits. Use a sharp knife to score the rind, from top to bottom, cutting through the rind to the fat underneath, at 1cm intervals. Lightly spray rind with cooking oil. Rub salt into the pork skin.

2. Place pork, rind side up, on a wire rack in a baking dish. Roast for 20 minutes or until rind starts to crackle. Reduce oven to 200C/180C fan-forced. Cook pork for a further 1 hour 15 minutes for a slight pink blush or until pork is cooked to your liking.

3. Transfer the pork to a plate and set aside for 10 minutes to cool slightly. Increase oven to 210C/190C fan-forced. Use a sharp knife to carefully remove the rind from the pork rack. Trim any excess fat from underneath the crackling. Cover the pork rack loosely with foil and set aside for 15-20 minutes to rest. Place the rind, crackle side up, on a baking tray. Bake for 15 minutes or until crisp.

4. Meanwhile, for the coleslaw, whisk the lemon juice, oil, sour cream, mustard and honey together in a jug until well combined and smooth. Place the cabbage, apple, watercress, chives and nuts in a large bowl. Pour over the dressing and toss until well combined.

5. Before carving, trim away the layer of fat left on the pork so only lean meat remains. Season. Carve the pork into cutlets. Break the crackling into pieces. Serve with the coleslaw.