The Peterborough Evening Telegraph - - Food & Drink -

(Serves 4) 2 onions

1/2 bunch thyme

1 x 6-bone rack good-qual­ity pork, such as Old Spot (French trimmed)

Sea salt and freshly ground black


Olive oil

20 kumquats

500ml chicken stock

1 star anise Peel and finely slice the onions. Pick the leaves from the thyme. Pre­heat the oven to 200C/Gas 6. Sea­son the pork well with salt and pep­per. Heat a flame­proof casse­role over a high heat un­til hot, splash in some olive oil, then place the pork in the pan and brown on all sides. Re­move the pork and turn the heat down to medium. Add the onions and brown gen­tly for 5 min­utes, stir­ring reg­u­larly to in­cor­po­rate all of the cook­ing juices from the pan (this will give body to the fin­ished dish). Once you are happy the onions are browned, add the kumquats and place the pork on top fol­lowed by the thyme leaves. Now pour in the stock and add the star anise. Place the un­cov­ered pan in the oven. Roast the pork for 45 min­utes - the meat should be firm to the touch and still moist, but with no sign of blood when pierced in the cen­tre with the tip of a skewer. Re­move from the oven and leave to stand for 30 min­utes to re­lax the meat and al­low the juices to set­tle. Take the pork out of the pan and slice be­tween the bones. Serve with the juices spooned over, and the onions and kumquats.

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