Name: Roast pork and winter vegetable salad
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8
Ingredients: 2 4-cutlet pork racks (about 1.1kg each), fat scored; 40 gm (1/3 cup) sea salt flakes; 120 ml cider vinegar; 2 tsp ground fennel seeds; 120 ml olive oil; 200 ml dry apple cider; 500 ml (2 cups) chicken stock; 2 bunches Dutch carrots (about 24), scrubbed; 800 gm kipfler potatoes, scrubbed and halved; 2 garlic heads, cloves separated; 2 tbsp rosemary leaves; 500 gm cauliflower (about ½), cut into large florets; 2 radicchio, leaves separated and coarsely torn; 1 cup coarsely torn flat-leaf parsley; 2 tsp Dijon mustard

Roast pork and winter vegetable salad

Australian Gourmet Traveller recipe for roast pork and winter vegetable salad.

Serves 8

Prep

20M

Cook

1H 30M

Total

1H 50M

Ingredients

2 4-cutlet pork racks (about 1.1kg each), fat scored

40 gm (1/3 cup) sea salt flakes

120 ml cider vinegar

2 tsp ground fennel seeds

120 ml olive oil

200 ml dry apple cider

500 ml (2 cups) chicken stock

2 bunches Dutch carrots (about 24), scrubbed

800 gm kipfler potatoes, scrubbed and halved

2 garlic heads, cloves separated

2 tbsp rosemary leaves

500 gm cauliflower (about ½), cut into large florets

2 radicchio, leaves separated and coarsely torn

1 cup coarsely torn flat-leaf parsley

2 tsp Dijon mustard

Method

Main

1.Preheat oven to 220C. Place pork skin-side up in a colander placed in the sink. Pour over boiling water until scored cuts begin to open, then dry well with absorbent paper. Place skin-side up on a wire rack placed on an oven tray, refrigerate for 2 hours. Rub salt into skin and drizzle with 80ml vinegar. Combine fennel and 40ml olive oil, season to taste, rub over pork. Roast until crackling starts to form (20 minutes), reduce heat to 180C and roast, basting regularly, until just cooked through (40-45 minutes). Cover with foil, rest for 20 minutes, keep warm. Drain fat from pan, place pan over high heat, deglaze with cider. Add stock, simmer until reduced by half (4-5 minutes), strain, keep warm.

2.Meanwhile, scatter carrot, potato and garlic on an oven tray lined with baking paper. Combine 40ml olive oil and rosemary, drizzle over vegetables, season to taste and roast in oven with pork at reduced temperature for 15 minutes, add cauliflower and stir to coat in oil. Roast until vegetables are tender and golden (8-10 minutes), remove from oven, transfer to a bowl and keep warm. Just before serving, add radicchio and parsley to roast vegetables. Combine mustard with remaining olive oil and remaining vinegar (or to taste) in a small bowl, season to taste, add to roast vegetable mixture and toss to coat. Serve with thinly sliced pork and pan juices.