Roast Rack of Pork

Overview

There’s something special about a proper roast cooked over charcoal. This rack of pork is rubbed with fennel, sage and garlic before going into the Bertha, where the charcoal brings a deep, smoky edge to the rich pork and helps create beautifully crisp crackling. Served with roasted apples, onions and a cider gravy, it’s a proper Sunday roast with a little more fire.

• Cook time: 60–75 minutes
• Skill level: Intermediate
• Serves: 4-6

There’s something special about a proper roast cooked over charcoal. This rack of pork is rubbed with fennel, sage and garlic before going into the Bertha, where the charcoal brings a deep, smoky edge to the rich pork and helps create beautifully crisp crackling. Served with roasted apples, onions and a cider gravy, it’s a proper Sunday roast with a little more fire.

Method

1. Prepare the pork

Take the pork out of the fridge around 45 minutes before cooking. Pat the skin thoroughly dry — this is important for getting good crackling.

Rub the meat with olive oil, then season generously with salt, pepper and crushed fennel seeds. Tuck the sage and garlic around the rack.

2. Prepare the Bertha

Set up the Bertha Charcoal Oven for roasting, aiming for around 200–220°C in the cooking chamber. Build your charcoal fire so you have a good, even heat rather than fierce direct flames.

For extra depth of flavour, add a small piece of oak or cherry wood to the charcoal once the oven is hot.

3. Roast

Place the onions and apples in a roasting tray and sit the pork rack on top, skin side up. Place it into the Bertha.

Roast for around 60–75 minutes, depending on the size and thickness of the rack. Rotate the tray during cooking if necessary to ensure an even colour.

The pork is ready when the thickest part of the meat reaches around 63–65°C, then rises slightly while resting. If you want more traditional, well-done roast pork, take it closer to 70°C.

If the crackling needs more encouragement, move the pork closer to the hotter part of the oven for the final few minutes.

4. Rest

Transfer the pork to a board and leave it to rest for 20 minutes, loosely covered with foil. Don't wrap it tightly or you'll soften that crackling.

5. Make the gravy

Put the roasting tray over a medium heat. Remove the apples and sage, leaving the onions and pork juices behind.

Stir in the flour and cook for a minute, then gradually add the cider, scraping up all the caramelised bits from the bottom of the tray.

Add the stock, Dijon mustard and cider vinegar. Simmer until thickened, then strain if you want a smooth gravy.

6. Serve

Carve the rack between the bones into thick chops and serve with the roasted apples, onions and plenty of cider gravy.

Bertha tip:

The combination of charcoal, fennel, sage and pork fat is what makes this work particularly well in the Bertha. Keep the fire clean and controlled rather than smoky — you want the charcoal to add another layer of flavour, not overpower the pork.