Roast rack of pork with fennel

Roast rack of pork with fennel

What's for Dinner?
15 mins
Cooking time
150 mins
Gorta Yuuki


Quantity Ingredient
1 x 2kg rack of pork, trimmed and scored
2 tablespoons olive oil
2 teaspoons fennel seeds
2 tablespoons salt
freshly ground black pepper
500ml chicken stock
2kg potatoes, peeled and sliced
2-3 tablespoons butter


  1. Preheat the oven to 220°C. Rub the pork with the oil, fennel seeds, salt and pepper to taste. Pour the stock into a deep roasting dish. Arrange a rack over the dish and place the pork on top. Cook the pork in the oven for 20–30 minutes. The crackling should rise and become puffy.
  2. Reduce the oven temperature to 180°C and cook for 40 minutes. Add the sliced potatoes to the stock in the roasting dish, top with dobs of butter and sprinkle with salt and pepper. Return everything to the oven and cook for 1 hour.
  3. Check that the pork is cooked, by inserting a knife into the thickest part of the meat and counting to five. Test the temperature of the knife blade by placing it, cautiously, on the fleshy base part of your thumb. If it feels anything less than unbearably hot, it means that the internal core temperature is not high enough and the meat should be returned to the oven and cooked for longer.
  4. Test again after 10 minutes or so, and once the pork is cooked through, remove it from the oven, cover with foil and leave to rest in a warm place for 20 minutes.
  5. Return the potatoes to the oven and cook for a further 20 minutes, or until they are tender and the stock is absorbed.
  6. Carve the pork and serve with the potatoes and steamed green beans.


  • If the crackling isn’t crackled enough you can remove it from the meat, place it on a wire rack, with a baking dish underneath to catch any dripping fat, and cook under a hot grill for 4–5 minutes, or until it blisters. Check every now and then to make sure it isn’t burning. Cut into chunks to serve.
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