Florentine-style roast pork rack

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INGREDIENTS

  • 2.4kg Berkshire pork rack, skin scored

  • 1/4 cup (60ml) white wine vinegar

  • 2 tbs fennel seeds

  • 1/4 cup (20g) salt flakes

  • 2 large rosemary sprigs, leaves picked

  • 11/2 cups (375ml) extra virgin olive oil

  • 1 garlic bulb, halved

  • 6 potatoes, peeled, cut into large pieces

GARLIC CAVOLO NERO

  • 2 tbs extra virgin olive oil

  • 2 bunches cavolo nero (or silverbeet) stems sliced, leaves roughly chopped

  • 1 garlic clove, finely chopped

METHOD

1. Place the pork rack in a roasting pan and gently pour 2 cups (500ml) boiling water over the skin along the scoring cuts (this will open up the fat layer underneath the skin and make for crisp crackling).

2. Pat skin dry with paper towel. Remove from tray and set aside at room temperature for 1 hour or until completely dry.

3. Rub the skin with the vinegar, then rub the pork all over with fennel seeds, salt flakes and half the rosemary. Chill pork for at least 30 minutes or overnight to marinate.

4. Preheat oven to 220°C. Place oil, garlic, potatoes and remaining rosemary in a roasting pan. Place a wire rack over the top, then place pork, skin-side up, on rack.

5. Roast for 45 minutes or until the skin begins to crisp, then reduce heat to 140°C and cook for a further 1 hour or until cooked through.

6. Remove from oven and set pork aside to rest, loosely covered with foil, for 30 minutes. Cover potatoes and garlic in foil. Keep warm.

7. Meanwhile, for the cavolo nero, heat oil in saucepan with a lid over medium heat. Add the cavolo nero stems and garlic. Season, and stir to coat.

8. Reduce heat to low and cook, stirring occasionally for 10 minutes or until stems begin to soften.

9. Add the leaves and increase the heat to high. Cook, stirring, for 2-3 minutes until leaves have wilted.

10. Cover with a lid and cook, stirring occasionally, for a further 10 minutes or until completely softened.

11. Carve pork into thick slices and serve with cavolo nero, potatoes and garlic.

Johanna Bostock