Fridge Friend Recipes
Pork Rib Rack with Creamy Egg and Yoghurt Dressing recipe
Succulent roast pork rib rack served with a cool, creamy egg and yoghurt dressing for a rich yet tangy finish. The sauce bottle adds a punchy glaze that brings everything together.
95 min · Medium · British Jump to method
Ingredients
- 1.2kg Pork Rib Rack
- 4 Eggs
- 150g Greek Yoghurt
- 100g Yoghurt
- 80ml Sauce bottle
| Nutrition | Per serving |
|---|---|
| Calories | 565 kcal |
| Protein | 42 g |
| Carbohydrates | 7 g |
| Fat | 42 g |
| Saturated fat | 14 g |
| Fibre | 0 g |
| Sugar | 5 g |
| Sodium | 380 mg |
Why this works
Rich in protein and energy-dense, this dish is satisfying but relatively high in saturated fat, so it suits occasional meals rather than everyday eating.
High-quality protein. Pork and eggs provide a substantial protein hit to support muscle repair and satiety.
Calcium and iodine. Greek yoghurt and yoghurt contribute calcium, while eggs can add small amounts of iodine and vitamin B12.
Saturated fat content. Pork rib rack is likely to contribute a significant amount of saturated fat, which may be a concern if eaten frequently.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
- Pat the pork rib rack dry and place it in a roasting tray.
- Brush the pork with the sauce from the bottle, coating it evenly.
- Roast for about 75 minutes, basting once or twice with more sauce from the bottle, until cooked through and nicely glazed.
- Meanwhile, boil the eggs for 10 minutes, then cool under cold water and peel them.
- Chop the eggs finely and mix with the Greek yoghurt and the yoghurt until creamy and spoonable.
- Serve the sliced pork rib rack with the creamy egg and yoghurt dressing alongside, finishing with any remaining sauce from the bottle if desired.
Prefer the classic version? Rustic Pork, Potato and Onion Traybake
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