Succulent Rack of Pork with Roasted Fennel, Apples & Potatoes
An original recipe by Not Quite Nigella
Serves 2-4
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1 Moisture Infused pork rack, rind intact, with 4 ribs (about1.2kgs)
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2 large bulbs fennel, inner core and protruding tops removed and sliced into sixths or eighths
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2-4 Granny Smith apples, tops cut off and reserved and cored (depending on whether you want a whole apple each)
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14-15 small cocktail potatoes, halved
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100ml concentrated veal stock
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50ml balsamic vinegar
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Rice bran oil
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Salt and pepper
Method:
Step 1 - Prepare the pork rind to make crackling by making sure that the rind is as dry as possible by pressing paper towels against the rind only (you want the rest succulent so don't soak up the brine for the non rind part). Preheat the oven to 230C. Score the pork with a very, very sharp knife and wrap with string as shown. Sprinkle 1-2 tablespoons of coarse salt and some pepper over the skin and rub in 1-2 tablespoons of oil. Place on a non stick baking tray lined with baking paper and bake on this very hot temperature for 30 minutes. The crackling should start to become nice and brown.
Step 2 - Meanwhile prepare the rest of the vegetables and fruit. When the pork has had its 30 minutes, place the apples, potatoes and fennel around the pork and then drizzle the stock and balsamic over the vegetables being careful to avoid drizzling it on the rind. Drizzle 1-2 tablespoons of oil on top too. Reduce the temperature and bake at 200C for 1 hour.
Step 3 - If you want the crackling super, super crispy, raise the temperature of the oven to 240C and place the pork by itself on another lined baking tray and give it a final blast for 10 minutes. It will be beautifully crispy by then. Rest for 15 minutes before carving.