3.000 kg Pork racks, leg, rump or loin (approx)
0.020 kg Garlic cloves, halved (4)
0.006 kg Fennel seeds (1 tablespoon)
0.065 lt Lemon juice (1/4 cup)
0.065 lt Olive oil (1/4 cup)
0.005 kg Rock salt to taste (1 tablespoon)
0.750 lt Roast gravy or jus (3 cups)
0.350 kg Quince paste
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1. Score pork and stud with garlic and fennel seeds. Rub with lemon juice, olive oil and rock salt.
2. Preheat oven to 200 C. Roast for 25 minutes until the rind is golden and crisp. Reduce oven heat to 170-180 C and Roast until cooked (ICT 71 C). Allow about 25-30 minutes per 500g for remainder of cooking. Rest for 20 minutes before carving. Use standardised combi-oven cycles as advised.
3. Serve with roast gravy, quince paste and seasonal vegetables.
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