Peter’s sumptuous roast pork recipe is the perfect addition to any festive feast.
To make the chutney:
Make the chutney up to a week in advance. Combine the water, sugar and vinegar together in a small saucepan. Crush the cinnamon, star anise and coriander seeds in a mortar and pestle. Add the spices to the water, vinegar and sugar.
Simmer very gently until the liquid is reduced by half. Strain the mixture though a fine sieve and discard the spices. Peel and slice the pickling onions in quarters. Peel and finely julienne the ginger. Add the ginger and onions to the remaining vinegar mixture in a fresh saucepan. Very gently sweat the ginger and onions together with the vinegar mix until the onions are just translucent. Remove from the heat.
Peel the nectarines and cut the flesh away from the seeds. Add the nectarine flesh and currants to the pot with the onion, ginger and vinegar mixture. Stir well and simmer on a very low heat for 15 to 20 minutes. Use a lid to cover the pot but continue to stir the mixture from time to time throughout the cooking period.
The end result should have the nectarine flesh broken down a little. Place the chutney into sterilized glass jars and store in the fridge for up to two weeks. Serve this spiced chutney with your pork rack roast.
To roast the pork:
This is a two part cooking method. Firstly the pork is cooked in a hot brine and then roasted. To make the brine combine the water, salt, chopped onions, carrot and celery, cinnamon and star anise in a large pot. Stir well and bring the brine to the boil. Turn off the heat.
Immerse the pork rack in the brine. This should immediately lower the temperature of the liquid. Using a thermometer you need to maintain a temperature between 75 and 85 degrees Celsius for 1 hour. Do this by turning the heat back on to very low and checking the temperature from time to time. Once the pork has had 1 hour, carefully remove it from the brine. This method will tenderize the meat as well as season perfectly right through to the center. It will be about half cooked from this process.
Allow the pork to cool slightly. Using a tea towel dry the flesh and the skin as much as possible.Using a sharp knife score the skin in a criss-cross fashion penetrating the skin by about 1 cm. Take a small handful of flaked sea salt and rub the sea salt into the skin and cuts you have made and drizzle a little olive oil over the skin. Place the pork on a rack in a baking dish. Add a little water to base of the dish.
Make sure your oven is pre heated to 220 degrees Celsius, preferably on a fan forced setting. Place the rack in the oven and cook at 220 degrees Celsius for 10 minutes then drop the heat to 200 degrees Celsius then cook for a further 40 minutes. Remove the rack from the oven and allow the pork rack to rest for at least 15 minutes in a warm place. Carve the pork; you should have incredibly crisp crackling.
Serve with the nectarine chutney on the side with roast and steamed vegetables.
• To serve six, Peter recommends a 7 to 8 bone pork rack. Ask your butcher to French the pork rack for you, leaving the
• When choosing the nectarines for the chutney, look for slightly firmer fruit. This chutney recipe will work equally
well with golden plums
• When roasting the potatoes try part boiling them for 5 minutes before roasting them to give a crisper potato
• You can use this method of brining and roasting for poultry as well as pork
• Resting the roast when it comes out of the oven for at least 15 minutes is essential for the juices to run back into
the meat and give you a succulent tender roast
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