Pork Rack Roast with Fennel and Brussel Sprouts
- 1.4kg Pork rack
- 3 tablespoons salt flakes
- 1 tablespoon ground cumin
- 2 fennel, cut into quarters, fronds reserved
- 1 bunch sage, roughly chopped
- 2 tablespoons extra virgin olive oil
- 100g unsalted butter, cut into cubes
- 2 cups (500ml) beef stock or vegetable stock
- 400g brussel sprouts, halved
Using a sharp knife, score the pork at ½ cm intervals. Rub cuts with 2 tablespoons of salt flakes and chill in the fridge overnight to draw moisture out of the skin.
The following day remove pork from the fridge 30 minutes before roasting and brush off the salt. Pat dry with paper towel. Meanwhile, combine remaining salt flakes and ground cumin and set aside.
In a large roasting pan add the fennel, scatter with sage leaves and drizzle with olive oil. Place pork into the roasting pan on top of the fennel. Season pork with cumin mixture, scatter with butter and cover the fennel with the beef stock.
Preheat oven to 220°C. Place the pork rack into the oven and roast for 40 minutes or until the skin begins to crisp. In the last 10 minutes of cooking add the brussels sprouts, then reduce heat to 140°C and cook for a further 1 hour or until cooked through.
Remove pork from the oven and set aside to rest, loosely covered with foil, for 30 minutes. Carve pork into thick slices and serve with roasted fennel and brussel sprouts. Garnish with fennel fronds and enjoy.