Roast Pork Rack with Cherry-Ginger Relish

Parmesan-Crumbed Lamb Cutlets


  • 100 ml soy sauce
  • 100 gm pitted cherries, coarsely chopped
  • 80 ml Shaoxing wine
  • 80 gm honey
  • 2 tbsp Chinkiang vinegar
  • 1 tbsp finely grated ginger, plus extra thickly sliced
  • 3 star anise
  • 1 tsp Chinese five-spice
  • 1 pork rack (about 1.8kg with 6 cutlets), skin scored
  • 6 spring onions, coarsely chopped

Cherry-ginger relish

  • 2 tbsp grapeseed oil
  • 2 golden shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp finely grated ginger
  • 350 gm pitted cherries, halved
  • 1 tbsp caster sugar, or to taste
  • 1 tbsp soy sauce
  • 150 ml Shaoxing wine
  • 90 ml Chinkiang vinegar

Chinese slaw

  • 400 gm Chinese cabbage, thinly shaved on mandolin
  • 1 cup (loosely packed) bean sprouts, trimmed
  • ¾ cup (loosely packed) coriander
  • 3 spring onions, thinly sliced
  • 2 tbsp grapeseed oil
  • 2 tbsp brown rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp finely grated ginger
  • 1 garlic clove, finely chopped


For cherry-ginger relish, heat oil in a saucepan over the Boiling Plate, sauté shallot and garlic until tender (3-4 minutes), then add ginger and stir until fragrant. Add cherries, sugar, soy sauce, Shaoxing wine and 150ml water, bring to a simmer and cook until cherries are tender and liquid reduces by half (4-5 minutes), then stir in vinegar. Season to taste with pepper and refrigerate for at least 24 hours for flavours to develop. Cherry-ginger relish will keep refrigerated for up to a month.

Stir soy sauce, cherries, Shaoxing, honey, vinegar, ginger and spices in a saucepan over the Boiling Plate, bring to a simmer, cook until cherries turn pulpy, then set aside to cool. Place pork rack, skin-side up on a bed of sliced ginger and spring onions in a roasting pan large enough to fit pork snugly. Roast for 20 minutes in the Roasting Oven then transfer to the Baking Oven. Pour soy sauce mixture into pan, cover pork with foil and roast for 1 hour, basting meat occasionally with pan juices. Remove foil, roast until crackling forms (20-25 minutes), then rest for 20 minutes.

For Chinese slaw, combine cabbage, bean sprouts, coriander and spring onion in a bowl and season to taste. Whisk remaining ingredients in a bowl, add to cabbage mixture to taste and toss lightly to mix well. Serve with pork and pan juices, and cherry-ginger relish.

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