"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.
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.
- 15 mins preparation
- 1 hr 30 mins cooking plus marinating
- Serves 10
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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
- 1Dry-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.
- 2Thinly 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.
- 3Remove pork from marinade, wipe off excess, and bring to room temperature (1 hour).
- 4Preheat 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.
- 5Turn 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.
