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Rack of pork with fresh figs


  • Preheat oven to 210°C (NOT fan forced).
  • Place the pork in a large heavy-bottomed baking tray, skin side up, and rub the skin well with salt and oil. Then pour a little stock in the base and cook in the oven for 20 mins. Turn the oven temp. down to 170°C (NOT fan forced) and cook for about 45-60 mins until the juices run clearish, adding slurps of stock to the tray every 10 mins or so. When ready, remove the pork and set aside to rest for 15-20 mins, before slicing into chops.
  • Add a little more stock to the pan juices, if needed, with the lemon juice and reduce over a medium heat. Then add the butter, mix well, briefly cook and taste for seasoning.
  • To serve, place the pork on individual plates and spoon plenty of the sauce over the top. Arrange the figs alongside and sprinkle with balsamic and fresh oil to taste.


  • 1 x 6-point rack of pork, rind finely scored
  • sea salt
  • olive oil
  • chicken stock
  • juice of ½-1 lemon
  • a few dollops of butter (optional)
  • 2 tbsp chopped Italian (flat leaf) parsley leaves
  • 8-12 fresh figs, cut in 2 or 3
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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