Fennel-spiced pork rack
SERVES 10 // PREP TIME 15 MINS // COOK 1½ HRS (PLUS MARINATING)
“This is all about the quality of your pork. Seek out heritage-breed black Berkshire pigs that have been raised humanely and it will make all the difference,” says Verheul. Begin this recipe a day ahead to marinate the pork. 50 gm fennel seeds
2 garlic cloves, coarsely chopped 1 fresh bay leaf, thinly sliced
220 ml olive oil
2 five-bone pork racks, preferably Kurobuta pork (about 3kg total)
1 Dry-roast fennel seeds in a frying pan over medium-high heat until fragrant (1-2 minutes; see cook’s notes), then grind with a mortar and pestle. Add garlic and bay leaf, pound until broken down, then stir in oil.
2 Thinly score pork skin with a sharp knife, place each rack in a large zip-lock bag (or airtight containers). Divide marinade between bags and rub to coat everything. Seal and refrigerate overnight to marinate.
3 Remove pork from marinade, wipe off excess, and bring to room temperature (1 hour).
4 Preheat oven to 180°C. Season pork well all over with sea salt and roast skin-side down in a large roasting pan until internal temperature reaches 50°C (1¼-1½ hours). Remove from oven, turn skin-side up and rest in a warm place for 5 minutes.
5 Turn oven to fan-forced grill on medium-high heat (or heat an oven grill to high). Roast pork skin-side up on middle shelf until skin is crackled
(1-2 minutes). Rest in a warm place (5-10 minutes), then slice and serve.