Recipes, Pork Recipes

Pork rack roast w/ fennel & coriander

Pork rack roast w/ fennel & coriander

Recipe by Valentine Warner

Serves 6-8

Ingredients

Shop the ingredients

Directions

  1. Combine all the ingredients for the seasoning, adding the garlic at the end and tossing it through until broken up and evenly dispersed.
  2. Score the skin so the cut is as lightly through and into the fat. Score at very close intervals of about ½ cm apart.
  3. 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.
  4. Remove the pork to the roasting tray and dry the skin with a little kitchen paper.
  5. Rub the skin all over with sunflower oil.
  6. Cover the entire joint generously with your seasoning.
  7. 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.
  8. Return to the oven and take it out when the reading has been achieved.
  9. Rest for at least 20 minutes before slicing thickly.
  10. 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.

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.