Ingredients
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For the Pork
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2 (roughly chopped) Garlic Cloves
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A handful Handful fresh Curly parsley
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3 tsp Fennel seeds
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Of 1 lemon (finely grated) Zest of lemon
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8 rib rack (around 4 1/2 lb) Pork RackAsk your butcher to scrape the bones and remove the fat for you.
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5 Tbsp Olive Oil
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2 (fresh) Bay Leaf
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3-4 (chopped in cubes) Carrots
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3 (medium, sliced thickly into rings as well as roughly chopped) Onion
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A generous amount Sea Salt
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For the gravy
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2 Tbsp Plain Flour
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500 ml (18 fl oz) Hot chicken stock
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400 ml (14 fl oz) Cider
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2 Tbsp Quince or redcurrant jelly
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2 tsp Dijon Mustard
Directions
A rack of pork is an amazingly splendid thing that too with fennel and lemon coated on it. Therefore, making it an eye-catching and generous New Year’s Eve Dinner.
Steps
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1
Done
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Heat the oven to 240 C. Then putting in the food processor; parsley, garlic, lemon zest, fennel seeds, bay leaves and 5 Tbsp of oil and then whizzing them in to make a paste. |
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2
Done
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From the pork rack, remove the butcher's string and using a sharp knife, carefully cutting away the rind of off one piece, on the pork then leaving the fat on the pork. Then rubbing the fennel past over the fat, then replacing the rind. Then tieing in place the pork rack with 6-8 pieces of string. After which you should weigh the pork and calculating the cooking time, allowing approximately 25 minutes per 450 g (1lb). |
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3
Done
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As for the onion rings, keep them intact and arrange them on the base of the roasting tin (which should be large enough to hold all of the meat in). Then put the pork on top of the onion rings. After which rub the remaining of the pork rind with the remaining mixture, and sprinkle it with a generous amount of sea salt. Then place the ribs in the oven for approximately 30 minutes, later on, turn the temperature down to 180 C. Adding to the baking tray the cubbed carrots, then letting the ribs cook for the calculated amount of time until the juices from the ribs start to run clear after the meat is pierced through the meat with a sharp knife. After the pork is cooked through (at 70 C internally), put the pork on a cutting board. Cover the pork slightly and then set it aside for it to rest- this will keep it warm for up to an hour. |
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4
Done
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Making the gravy is easy, after throwing away the onions from the pan, tip all except for 1 Tbsp of the fat after which put the pan on the stove over a medium flame. In the pan; sprinkle in the flour, and stir. After stirring, scrape up all of the meaty pieces that are lodged to the base of the pan- that contains a lot of flavours. Later on, after taking the pan off the heat, slowly blend in the cider. Then back to the flame the pan goes and let it bubble for 2 minutes. After the bubbling add in the stock. Letting the mixture simmer for 15 minutes. |
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5
Done
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In the gravy; stir in the jelly, any of the meat juices left from the pork that is resting & mustard. Then after strain, check whether the seasoning is right or not. Then pour into a warmed jug and take it to the table. |
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6
Done
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From the pork remove the strings and slice in between the bones with the skin still attached to the pork. Dividing the pork among eight plates and then serve it with the carrots and the onions from the pan on the side. |
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7
Done
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Cook's message:If the skin becomes too soft under the foil, pop it under a high grill for about a minute or two to crisp it up. Making sure to watch it closely so that the skin doesn't burn. |
