‘The standing pork rib roast is the perfect family meal and it’s super easy to make.’
- 1 Borrowdale pork rack
- 2 tbsp coconut oil
- 2 tsp sea salt
- 2 tsp toasted fennel seeds
- 1 tsp chilli flakes
- 2 medium fennel bulbs
- 1 large radicchio
- 80ml maple syrup
- 2 garlic cloves
- 3 tbsp lemon juice
- 1 apple
Roast pork is one of the most enjoyable meals to cook at home, especially when you can hear the skin starting to crackle whilst cooking in the oven… and that smell… mmm… Love that smell!
This standing rib roast is a perfect meal. It will bring the whole family running to the table, waiting for the roast to come out of the oven.
It’s super easy to make and I find the sweetness of the meat works perfectly when paired with the bitterness of the radicchio. I assure you the bone will be the only thing left on the dinner plates.
Preheat oven to 230°C. Grind fennel seeds and mix with salt. Score pork skin along rib line and rub evenly with oil and ground fennel salt mix. Transfer to the preheated oven and roast the pork rack for 30 minutes.
Meanwhile, combine the garlic, maple syrup, lemon juice and half a teaspoon of chilli flakes. Toss through chopped radicchio, fennel and apples. Season with salt and freshly ground black pepper.
After 30 minutes remove half the drippings from the base of pan. Add the fennel, apple and radicchio and cook. After 20 minutes turn the veggies over and continue cooking for another 20 minutes.
Remove the pork from the oven, sprinkle with chilli flakes. To serve, slice the pork rack into five portions between the ribs and chop the apple into large pieces.
Serve the pork with the radicchio, fennel and apple.