Our free-range pork rack crisps and crackles like nothing else. We love to give it some warming spice notes to make this a real cold weather family special. Add some stuffed apples and the meal is almost complete, perhaps include a German potato salad or some shaved fennel with a French vinaigrette.
| Servings | 4 |
| Preparation time | 20 mins |
| Cooking time | 90 mins |
INGREDIENTS
- 4-point free range pork rack
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon smoked salt
- Olive oil
- Stuffed Apples:
- 10 red apples
- 2 tablespoons butter
- 2 shallots, finely diced
- 4 rashers streaky bacon
- ¼ cup pine nuts
- 1 teaspoon fresh thyme leaves
- 6 sage leaves, chopped
- 1 lemon, rind only, grated
- 1 cup sourdough breadcrumbs
- Salt and pepper
METHOD
- The day before cooking, remove the pork from packaging and place on a plate in the fridge, uncovered, skin side up, overnight.
- When you’re ready to start cooking, heat the oven to 220°C / 200 °C fan. Remove pork from fridge. Toast the fennel and coriander seeds in the oven for 8 minutes on a small tray. Add to a mortar and grind with a pestle with the other spices and salt. Rub the skin with oil and the spice mix. Place on a roasting tray.
- Core the apples and chop two finely. Melt the butter in a heavy based pan over medium high heat. Cook the chopped apples for 5 minutes, stirring regularly. Add the shallot and bacon. Cook for a further 5 minutes. Add the other ingredients, mix. Season. Stuff mixture inside the remaining apples. Place next to pork on the tray.
- Place the pork and apples in the middle rack of the oven and roast for 20 minutes. Reduce heat to 160°C/140°C fan, cover with foil continue to cook for another 30 minutes. Remove apples. Continue to cook the pork for a further 15 -20 minutes or until the internal temperature reaches 65°C. Remove the pork from the oven and allow to rest.
- Carve the pork and serve with the apples, potato, and a fennel salad.
