Recipes, Pork Recipes

Pork Rack Roast with Fennel & Coriander

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There is something deeply cheering about roast pork, especially when the fat crisps to brittle shards and the scent of fennel and coriander drifts from the oven. This cut, butchered from the top end of the loin and left on the bone for the best roasting, delivers pork at its most rewarding: glistening fat, tender flesh and crackling that snaps under the knife. It is the sort of joint that brings people to the table, carved thickly and passed round with little ceremony other than a glass of white wine nearby.

Serves 6-8

Ingredients

Method

  1. Combine all the seasoning ingredients, adding the garlic at the end and mixing until evenly dispersed.
  2. Score the skin lightly through to the fat at ½ cm intervals. Boil a full kettle, place the pork on a rack in the sink, and pour the boiling water slowly over the skin. This opens the pores and helps it crisp.
  3. Transfer the pork to a roasting tray and pat the skin dry with kitchen paper. Rub all over with sunflower oil, then cover generously with the seasoning mix.
  4. Roast at 180°C for about 70 minutes before checking with a thermometer. The internal temperature should reach 62°C. Return to the oven if needed until this reading is achieved.
  5. Rest the pork for at least 20 minutes before slicing thickly. Deglaze the roasting tray with a splash of white wine and lemon juice, bring to a simmer, and serve the juices over the pork.

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Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.