This delectable pork rack is well worth the wait it takes to cook. With tender portions of meat on the bone, you'll want to make it all over again!
- 250 g salt
- 4 bay leaves
- 1 Tbsp white peppercorns
- 1 Tbsp whole allspice
- 2 x 4-point pork with skin (about 1kg), unscored, bones frenched (ask your butcher to do this)
- 40 ml extra virgin olive oil
- 2 brown onions, skin on, sliced thickly
- 4 medium fennel bulbs, sliced lengthways
- 2 stems bay leaves
- 250 g packet soft pitted prunes
- 200 ml sherry vinegar or red wine vinegar
- 2 star anise
- To make brine, pour 5L water into a large saucepan and bring to a simmer. Add salt and spices then remove from heat. Set aside in pan to cool to room temperature then transfer to 1 or 2 containers (depending on number of pork pieces). Refrigerate until cold then add pork to container(s). Weigh down pork with a plate to keep submerged. Chill in fridge for 24 hours
- Preheat oven to 180°C fan-forced (200°C conventional). Remove pork from brine and rinse under cold water. Pat dry then set aside to return to room temperature. Discard brine.
- Using a small metal skewer, pierce pork skin all over or score using a sharp knife. Heat a little of the oil in a large frying pan over a low heat. Add pork, skin side down, and cook for 15–20 minutes or until skin is firm, golden and crisp.
- Meanwhile, make a bed of onion, fennel and bay leaves in the bottom of a large roasting pan to act as trivet for pork.
- Lay pork, skin-side up, on top of onion and fennel. Roast for 30–35 minutes or until internal temperature is 65°C on a meat thermometer. Remove from heat and set aside for 10 minutes to rest.
- Meanwhile, put pitted prunes, sherry or red wine vinegar and star-anise in a medium saucepan and bring to a simmer over a medium heat. Cook for 4 minutes then remove from heat and set aside in pan for 30 minutes to allow flavours to infuse.
- Transfer onion, fennel and bay leaves to a large platter. Top with roast pork, whole or carved, and serve with star-anise prunes.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.5 g|
|Total carbohydrates||38.7 g|
|- Sugars||27.3 g|
|Dietary fibre||11.4 g|