Pot-roasted chorizo-stuffed pork rack with Spanish flavours, braised beans and spiced apples

Pot-roasted chorizo-stuffed pork rack with Spanish flavours, braised beans and spiced apples

William Meppem

Stuffing a pork rack might seem a little unusual, but it can otherwise lack flavour and moisture. Using rubs and marinating can lift the humble roast to a new level of enjoyment. For a change you could try stuffing the pork with morcilla, Spanish black pudding. Most butchers who make their own chorizo sausages will sell you the mince, but ensure you buy the raw sausage mince, not the cured one for sausages that you can eat straight away.


Quantity Ingredient
5 bone french-trimmed rack of pork, skin scored neatly
100ml olive oil
1 carrot, roughly chopped
1 red onion, roughly chopped
4 garlic cloves
2 tomatoes, roughly chopped
2 apples, roughly chopped
2-3 rosemary sprigs
150ml sherry vinegar
1 tablespoon sugar
250ml sweet sherry
1 quantity Spanish-style baked beans with smoked paprika and chorizo sausage
1 quantity Celeriac purée
50ml extra-virgin olive oil
sea salt flakes


Quantity Ingredient
100g fennel seeds, dry-roasted and blended coarsely
2 heaped teaspoons ground cumin
2 heaped teaspoons smoked paprika
1 heaped teaspoon chilli powder
8 garlic cloves, grated
1 heaped teaspoon salt
1 bunch rosemary, leaves finely chopped
300ml extra-virgin olive oil

Pork stuffing

Quantity Ingredient
50g sage leaves, finely shredded
300g chorizo sausage mince

Spiced apples

Quantity Ingredient
4 very small pink lady apples
150g butter
200g sugar
1 heaped tablespoo ground almonds
2 tablespoons sultanas, soaked in sweet sherry until plump
2 tablespoons chopped dried apricots
1 tablespoon diced preserved orange peel
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon mixed spice
100g breadcrumbs
50ml olive oil
2 tablespoons butter
2 tablespoons chopped sage
pinch salt


Quantity Ingredient
1 litre Pork jus
250ml sherry vinegar
50g sugar
300ml sweet sherry
1 rosemary sprig


  1. Preheat oven to 250°C.
  2. Combine all the ingredients for the rub. Allow these to meld together briefly then rub all over the pork, especially the skin. Ideally the pork should marinate overnight in the refrigerator, at least for several hours before cooking.
  3. When ready to cook, stuff the pork rack. Simply make an incision along the bones towards the eye, pull away the skin as you stroke your knife forwards then sprinkle sage into the insert and fill with chorizo sausage mince. Pull the skin back over the sausage and tie together tightly by looping string around the base of the pork in between the bones then tying tightly.
  4. Heat a fireproof casserole containing 100 ml of olive oil over a high heat. Add the pork and seal all over for a few minutes, especially the skin until it begins to crisp. Then remove the pork and add the vegetables and apples. Fry briefly, then add a few rosemary sprigs. Add the sherry vinegar and sugar and reduce, then add the sweet sherry and place the pork on top of the vegetables, skin-side facing up. Add 100 ml of the pork jus to keep the meat moist. Roast in the oven for 20 minutes, basting every 10 minutes. After 20 minutes reduce the temperature of the oven to 180°C and cook for a further 20 minutes. Remove from the oven and allow the meat to rest. Retain the roasting tray to make the sauce.
  5. While the pork is cooking, prepare the Spanish-style baked beans and celeriac purée.
  6. To make the spiced apples, cut 2 cm off the top of the apples, then use a melon baller to scoop out the apple flesh, including the core. Leave a layer of flesh about 1 cm thick at the bottom of the apple.
  7. Put the butter in a small saucepan and almost allow to melt, then remove from the heat and let the butter return to room temperature. Brush the apples with one-third of the butter then roll the apples in 150 g of the sugar. For the apple stuffing, combine the remaining butter with the remaining 50 g of sugar, and the ground almonds, fruit and spices, mixing to a paste. Press the paste into the apples. Fry the breadcrumbs in the oil and butter until crisp, add the sage and a pinch of salt, then sprinkle over the apples. Bake the apples for 15 minutes, until they soften. Ideally cook the apples around the pork as it roasts, then remove the apples when done.
  8. Set the pork aside and deglaze the roasting tray with the pork jus. Bring the stock to the boil over a medium heat, stirring all the sediment up to dissolve. As it boils, put sherry vinegar and sugar for the sauce into a separate saucepan and boil over a medium heat until nearly dry, then add the sherry and bring back to the boil. Reduce by half and add to the stock in the roasting tray. Add the rosemary to the sauce and allow to infuse for several minutes. Pass the sauce through a fine sieve, check the seasoning, cover and keep warm.
  9. Reheat the beans and celeriac purée separately over a low heat while you carve the pork into cutlets.
  10. To serve, place a baked apple at the top of each serving plate, spoon a generous 2 tablespoons of braised beans beside it, then a slice of pork rack followed by a neat spoonful of celeriac purée. Surround with sauce and drizzle extra-virgin olive oil over the pork. Sprinkle the meat with some sea salt flakes and serve.

Chef’s note

  • Pot roasting is a good technique for cooking pork or secondary, unfashionable cuts of meat. Lamb shoulder, beef silverside and brisket all benefit from slow roasting with aromatics. The added moisture creates steam and consistent heat all over, resulting in a tender, moist roast. The rub will work very well on other cuts such as pork belly and is excellent on a chicken for roasting.
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