Recipes, Pork Recipes

Pork rack roast w/ fennel & coriander

Pork rack roast w/ fennel & coriander

Pork rack roast w/ fennel & coriander

Recipe by

Serves 6-8


  • 1.4 kg Pork Rack Roast

  • 1 tbsp fresh thyme leaves, very, very, finely chopped

  • 2 tbsp coriander seeds, ground coarsely in pestle and mortar

  • 2 tbsp fennel seeds, ground coarsely in pestle and mortar

  • 1 tbsp dried oregano

  • 1 tbsp dried sage, ground up if loose leaved

  • 2 tsp coarsely ground black pepper

  • ½ level tsp dried chilli flakes

  • finely grated zest of two unwaxed lemons

  • 4 cloves of garlic, finely grated

  • 4 tsp sea salt flakes


  • Combine all the ingredients for the seasoning, adding the garlic at the end and tossing it through until broken up and evenly dispersed.
  • Score the skin so the cut is as lightly through and into the fat. Score at very close intervals of about ½ cm apart.
  • Boil a full kettle and rest the pork on a rack in the sink and pour the boiling water slowly all over the skin. This opens up the pores and will help it crisp.
  • Remove the pork to the roasting tray and dry the skin with a little kitchen paper.
  • Rub the skin all over with sunflower oil.
  • Cover the entire joint generously with your seasoning.
  • Roast at 180°C for about 70 minutes before taking a reading with a thermometer. You are looking for an internal temperature of 62°C.
  • Return to the oven and take it out when the reading has been achieved.
  • Rest for at least 20 minutes before slicing thickly.
  • Any juices at the bottom of the roasting tray can be let down and brought to a simmer with a little white wine and lemon juice and served over the pork.