24-cutlet pork racks (about 1.1kg each), fat scored40 gm(1/3 cup) sea salt flakes120 mlcider vinegar2 tspground fennel seeds120 mlolive oil200 mldry apple cider500 ml(2 cups) chicken stock2 bunchesDutch carrots (about 24), scrubbed800 gmkipfler potatoes, scrubbed and halved2garlic heads, cloves separated2 tbsprosemary leaves500 gmcauliflower (about ½), cut into large florets2radicchio, leaves separated and coarsely torn1 cupcoarsely torn flat-leaf parsley2 tspDijon mustard
Preheat oven to 220C. Place pork skin-side up in a colander placed in the sink. Pour over boiling water until scored cuts begin to open, then dry well with absorbent paper. Place skin-side up on a wire rack placed on an oven tray, refrigerate for 2 hours. Rub salt into skin and drizzle with 80ml vinegar. Combine fennel and 40ml olive oil, season to taste, rub over pork. Roast until crackling starts to form (20 minutes), reduce heat to 180C and roast, basting regularly, until just cooked through (40-45 minutes). Cover with foil, rest for 20 minutes, keep warm. Drain fat from pan, place pan over high heat, deglaze with cider. Add stock, simmer until reduced by half (4-5 minutes), strain, keep warm.
Meanwhile, scatter carrot, potato and garlic on an oven tray lined with baking paper. Combine 40ml olive oil and rosemary, drizzle over vegetables, season to taste and roast in oven with pork at reduced temperature for 15 minutes, add cauliflower and stir to coat in oil. Roast until vegetables are tender and golden (8-10 minutes), remove from oven, transfer to a bowl and keep warm. Just before serving, add radicchio and parsley to roast vegetables. Combine mustard with remaining olive oil and remaining vinegar (or to taste) in a small bowl, season to taste, add to roast vegetable mixture and toss to coat. Serve with thinly sliced pork and pan juices.