Pork rack

jills3, Jan 15, 4:52am
Hi,have been given some meat from a friend who has a meat shop.Tonight I am cooking in electric frypan a pork rack, which to me looks like its all fat and a tiny piece of meat.Surely you dont eat the fat, its so tiny with a price tag of $19.20.How long do you think I should fry it, thanks alot.

pickles7, Jan 15, 4:55am
ah
Ask to swap it for a better cut of pork.

davidt4, Jan 15, 4:57am
You really need to roast a rack of pork.The skin will turn into crackling and a lot of the fat will be rendered out.

I don't think frying will work.

jills3, Jan 15, 5:00am
oh dear, its in the frypan now,just dont know how people can pay $19.20 for such a small piece of meat,Thanks for replies.

ggmd, Jan 15, 9:16pm
A pork rack is uncut pork chops, cut for chops if you prefer, easy to do if the back-bone has been chined (removed) .Or roast it at moderate heat(170c) to let the fat melt to flavour & keep the meat moist, then hot oven or grill to bring up the crackling, it is a classic cut in Italy or France & is now starting to show up here, also good braised.