Pork Rib Roast with Spicy Cherry Sauce
1 x Pork Rack (ours was 2.4kg)
3 tsp fennel seeds
1 garlic bulb
1. Preheat oven to 230°C.
2. Score skin, cutting incisions a few mm’s apart maximising surface area. 3. Salt the skin and rub in with rosemary leaves and fennel seeds.
4. Leave for 30 mins then pat dry skin.
5. Place in baking tray with garlic bulb halved, and oil the garlic and meat with a little olive oil.
6. Roast for 30 mins, skin should be well on the way, crisp and blistering.
Reduce to 180°C and cook for a further 1hr or until cooked to your liking for your piece of meat (ideally 65 degrees celsius internal temp with a meat thermometer).
250g cherries pitted
2 cinnamon quills
2 star anise
1 &1/2 cups of red wine
4 Tbsp of brown sugar
3 round slices of orange
Place all ingredients in a saucepan and simmer for 1hr, cherries should have softened and sauce should be a delicious syrup. Serve alongside pork rack.
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