Fennel-spiced pork rack

Name: Fennel-spiced pork rack
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Serves 10
Ingredients: 50 gm fennel seeds; 2 garlic cloves, coarsely chopped; 1 fresh bay leaf, thinly sliced; 220 ml olive oil; 2 five-bone pork racks, preferably kurobuta pork (about 3kg total)

"This is all about the quality of your pork. Seek out heritage-breed black Berkshire pigs that have been raised humanely and it will make all the difference," says Dave Verheul. Begin this recipe a day ahead to marinate the pork.

Feb 28, 2018 1:00pm

By Dave Verheul

Serves 10
15 mins preparation
1 hr 30 mins cooking plus marinating

Ingredients

50 gm fennel seeds
2 garlic cloves, coarsely chopped
1 fresh bay leaf, thinly sliced
220 ml olive oil
2 five-bone pork racks, preferably kurobuta pork (about 3kg total)

Method

Main

1
Dry-roast fennel seeds in a frying pan over medium-high heat until fragrant (1-2 minutes), then grind with a mortar and pestle. Add garlic and bay leaf, pound until broken down, then stir in oil.
2
Thinly score pork skin with a sharp knife, place each rack in a large zip-lock bag (or airtight containers). Divide marinade between bags and rub to coat everything. Seal and refrigerate overnight to marinate.
3
Remove pork from marinade, wipe off excess, and bring to room temperature (1 hour).
4
Preheat oven to 180°C. Season pork well all over with sea salt and roast skin-side down in a large roasting pan until internal temperature reaches 50°C (1¼-1½ hours). Remove from oven, turn skin-side up and rest in a warm place for 5 minutes.
5
Turn oven to fan-forced grill on medium-high heat (or heat an oven grill to high). Roast pork skin-side up on middle shelf until skin is crackled (1-2 minutes). Rest in a warm place (5-10 minutes), then slice and serve.