🔪Splitting the loin into the rack and the loin is the first step in preparing a French trimmed rack of pork.
🍖Removing the backbone and shining the rack makes it easier to carve the pork loin.
🔪Scarring the joint by cutting through the skin helps create delicious crackling.
✂️Trimming the belly meat and the meat between the ribs ensures a clean and defined rack of pork.
🔗Tying the joint tightens it for even cooking and easier carving.
What tools do I need to prepare a French trimmed rack of pork?
—You will need a boning knife, a bone saw, and string to tie the joint.
Why is it important to split the loin into the rack and the loin?
—Splitting the loin allows you to separate the best end for the French trimmed rack of pork.
How do I remove the backbone from the rack?
—Use a boning knife to carefully angle along the backbone and remove it in one piece.
What is the purpose of scarring the joint?
—Scarring the joint helps create wonderful crisp crackling when roasting.
What can I do with the trimmed belly meat and meat between the ribs?
—The trimmed meat can be used in casseroles or pies, so make sure not to throw it away.
00:00In this video, Chris Malbec, a meat industry expert, shares tips and techniques for preparing a French trimmed rack of pork.
00:22The rack of pork is taken from the loin, which has two main parts: the rack (best end) and the loin.
03:02To create the French trimmed rack of pork, the loin is split into the rack and the loin.
04:02Removing the backbone and shining the rack makes it easier to carve the pork loin.
04:57Scarring the joint by cutting through the skin creates delicious crackling when roasting the pork.
05:48Trimming the belly meat and the meat between the ribs ensures a clean and defined rack of pork.
06:57Tying the joint tightens it for even cooking and easier carving.
07:50The French trimmed rack of pork is now finished and ready for cooking.
