Chef's Recipes

Fennel-spiced pork rack

"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.

By Dave Verheul
  • Serves 10
  • 15 mins preparation
  • 1 hr 30 mins cooking plus marinating
Fennel-spiced pork rack

"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.

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.
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  • Author: Dave Verheul