Salted roast pork rack with star-anise prunes and fennel recipe Recipe | Better Homes & Gardens Aust
Try Karen Martini's mouthwatering salted roast pork rack with star-anise prunes and fennel. It's succulent, juicy, and sure to please a crowd.
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Ingredients
- 250g fine salt
- 4 fresh bay leaves
- 1 Tbsp white peppercorns
- 1 Tbsp whole allspice (find at specialty food stores)
- 2 x 4-point or 1 x 8-point rack(s) pork with skin on (about 1kg), unscored, bones frenched (ask
- your butcher to do this)
- 40ml extra virgin olive oil
- 2 brown onions, skin on, sliced thickly
- 4 medium fennel bulbs, sliced lengthways
- 2 stems fresh bay leaves (big stems, if possible)
- 250g packet whole pitted prunes
- 200ml sherry vinegar or red wine vinegar
- 2 star-anise
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