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The perfect roast pork rack for your next barbecue

Roast pork rack with peach relish and crunchy cabbage salad

Hosting a barbecue?

Roast pork is something we never get sick of, especially when the pork is as beautiful as of our ready-to-go pork racks. The skin has been scored, so there’s less for you to worry about, and we’ve even tied it so it cooks evenly. Use as is, or add a little extra flavour by rubbing the meat with a thyme-infused marinade. For the crunchiest skin, rub the skin with salt and leave uncovered in the fridge overnight to dry out. Trust us, it’s more than worth the wait.

R o a s t  p o r k  r a c k  w i t h  p e a c h  r e l i s h 

a n d  c r u n c h y  c a b b a g e  s a l a d

Prep time 20 minutes, plus overnight drying

Cooking time 1 hour 10 minutes, plus 20 minutes resting

Serves 4


  • 1 tablespoon olive oil
  • 2 teaspoons finely chopped thyme
  • 1 garlic clove, finely chopped
  • Finely grated rind of ½ lemon
  • 3 teaspoons fennel seeds, lightly crushed
  • 1 x 4 cutlet pork rack roast, about 1kg

For peach relish

  • 100 ml red wine vinegar
  • 2 tablespoons caster sugar
  • 3 thyme sprigs
  • ½ small Spanish onion, thinly sliced
  • 3 peaches, cut into thin wedges

For crunchy cabbage salad

  • 400 gm shredded white cabbage – or use a mix of red and white cabbage if you prefer
  • 1 small fennel bulb, shaved on a mandolin
  • 3 spring onions, thinly sliced
  • ½ cup torn mint
  • ½ cup torn flat-leaf parsley
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Juice of ½ lemon, or to taste

Roast pork rack with peach relish and crunchy cabbage salad


  1. Combine oil, thyme, garlic, thyme, lemon rind, fennel seeds and a pinch of salt in a bowl, season and rub all over the pork meat. Place pork, skin-side up, on a tray.
  2. Rub a generous amount of sea salt flakes – about 2 teaspoons - into the pork skin, making sure you get into the incisions. Refrigerate overnight, uncovered, for the skin to dry out – this helps create a crunchy crackling.
  3. Meanwhile, to make the peach relish, combine vinegar, sugar, thyme and 50ml water in a saucepan, season generously and bring to the simmer. Add peaches and onion, simmer until peaches are just tender (4-5 minutes) and remove from heat. Cool and refrigerate until required. Peach relish will keep refrigerated for up to 2 weeks.
  4. Remove pork from refrigerator 1 hour before cooking and stand to bring to room temperature. Preheat oven to 220C. Place pork skin-side up on a wire rack in a small roasting pan and roast for 20 to 30 minutes until skin begins to crisp and crackling forms. Reduce oven to 160C and continue to roast until just cooked through (30-35 minutes, if you are using a meat thermometer, the internal temperature will read 67C). Cover loosely with foil and rest for 20 minutes.
  5. While the pork rests, make the cabbage salad. Combine cabbage, fennel, spring onion, mint, parsley, oil, vinegar and lemon juice in a bowl, season to taste and toss lightly to combine. Serve with roast pork and peach relish.


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