Recipe by: © Copyright, Annabel Langbein Media
Here’s a dinner to put in the oven for a couple of hours and pretty well forget. With fennel, apple & onioin, it's the perfect roast for a special occasion.
- 1 x (6-cutlet) rack of pork (about 1.3 - 1.4 kg), skin on
- 1 tbsp fennel seeds, lightly toasted and finely ground
- 2 red onions, peeled and cut into wedges
- 4 medium apples, peeled, cored and thinly sliced or 575g can apple pieces
- Salt and pepper, to season
- 2 cups water
- 2 cups fruity white wine
- 2 bay leaves
- 2 sprigs fresh thyme
- Get the butcher to finely score the skin of the pork. Rub fennel on both sides of meat. If possible, marinate overnight. Preheat oven to 180°C. Place onions and apples in the base of a shallow casserole dish.
- Season with salt and pepper. Season pork and place on top. Pour over stock and wine and add bay leaves. Cover with foil or a tight-fitting lid and bake for
- Increase heat to 220°C. Uncover pork (or if it is in a very deep casserole, put it on a shallow roasting tray). Cook a further 40 minutes until skin is crispy. If cooking juices are too liquid (this depends on cooking container), boil on stove top to reduce. Rest the meat for 5 minutes before carving.
- Serve with the apples, onions and pan juices and accompany with wet polenta and green vegetables.
To make this dish with pork steak, cover apples and onions and cook in the microwave for 6 minutes on high. Place pork steaks on top, sprinkle with ground fennel and pour over combined liquid ingredients. Cover and bake at 180ºC for 1 hour.
If you don't like fennel, leave it out.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.2 g|
|Total carbohydrates||17.0 g|
|- Sugars||13.5 g|
|Dietary fibre||3.8 g|