Roasted pork rack is a real treat. Don’t omit the instructions for drying out the pork skin as it helps to ensure a crisp crackling.
Score the pork skin with a sharp knife, then pour boiling water over the skin.
Pat dry with paper towels.
Put onto a tray and then into the fridge uncovered overnight.
When ready to cook, bring out the pork, combine the fennel and sea salt and rub generously into the skin and flesh.
Preheat the oven to 220°C.
Place the pork on a rack in a shallow roasting dish and roast for 30 mins.
Turn down the oven to 180°C and cook for a further hour (if you have a thermometer the internal temperature should reach 71°C).
Remove from the oven, and allow to rest for 20 mins before carving.
1 Freedom Farm’s pork rack, approximately 1.2-1.8kg
1 tablespoon fennel seeds, toasted and roughly ground
2 teaspoons sea salt