If you haven’t cooked a rack of Pork yet, you must try its sublime as the bone creates a juiciness beyond belief , In this Picture we only had a smaller amount of rack so reduce the cooking time and my oven is so niggly I wacked the gril on high to get the skin crackled, do watch it carefully though, recipe by Annabel Langbein
Ingredients
- 1 whole pork rack, skin scored finely
- 1 tsp fennel seeds
- salt and ground black pepper
- 2 red onions, peeled and cut into thin wedges
- 1 head fennel, thinly sliced (optional)
- 2 apples or pears, sliced into thin wedges
- 4-5 bay leaves
- 2 cups verjuice or white wine
Method
- Preheat oven to 240ºC. Pat the pork skin dry with a paper towel. Grind the fennel seeds and rub them into the exposed flesh (not the rind) of the pork. Season with salt and pepper.
- Place the onion, apple/pear and fennel, in a large roasting dish and top with bay leaves. Place the pork on top, skin side up. Pour the verjuice/wine around the pork, avoiding the skin of the pork as it needs to be dry to create crackling. If desired, wrap the exposed bones in tinfoil to prevent browning.
- Roast for 25 minutes until the pork skin begins to crackle, taking care it does not burn. Reduce the heat to 160 degrees and cook for another 1.5 hours. Check occasionally, adding a little water if it looks dry. There should be quite a lot of liquid at the end so you can spoon the juices over the meat to serve.
- Remove the pork from the oven, remove the foil, and stand the rack for about 5 minutes before carving. Slice between the bones to separate into cutlets. Serve on a bed of creamy polenta, with the cooked onion, apple/pear and fennel from the roasting dish, with the juices spooned over the top.
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