recipes

ROAST LOCAL PORK CUTLETS

Can't go wrong with this local Maltese version of a Sunday Roast


Ingredients

  • 2 local pork racks, circa 1.1kg each, skin scored 
  • 40g salt flakes 120mL 
  • Apple cider vinegar 
  • 2 tsp fennel seeds 
  • 120mL olive oil 
  • 500mL chicken stock 
  • 8 carrots, scrubbed 
  • 800g new potatoes, scrubbed and halved 
  • 2 garlic heads and separate cloves 
  • 5 sprigs rosemary 
  • 2 radicchio, leaves separated and coarsely torn 
  • 1 Cauliflower, cut in florets 
  • 1 cup roughly chopped parsley 
  • 2 tsp Dijon mustard 

Method

Preheat oven to 220°C.

Place pork rack, skin-side up in a clean sink and pour boiling water over it until the scores open up, dry with kitchen towel.  Refrigerate for 2 hours on a wire rack on top of a dish.

Rub salt into skin and drizzle with 80mL Apple cider vinegar.  Combine fennel seeds and half the olive oil, season to taste and rub over the pork rack.

Roast for 20 minutes until crackling begins to form, reduce heat to 180°C and continue roasting for 40-45 minutes, basting regularly until just cooked through.  Cover with foil and rest for 20 minutes. For the sauce, drain fat from pan, place over high heat and deglaze with 20mL Apple cider vinegar. Add the stock, simmer until reduced by half, strain and keep warm.

 

Meanwhile scatter the carrots, potatoes, cauliflower and garlic on an oven tray lined with baking paper. Combine the remaining olive oil and rosemary, drizzle over the vegetables, season to taste and roast in oven with the pork rack at 180°C for 15 minutes.  Roast until vegetables are tender and golden, remove from oven and transfer to a bowl.  Before serving, add  parsley to vegetables.  Combine mustard with remaining olive oil and remaining vinegar in a small bowl, season to taste, add to the roast vegetable and mix until all the vegetables are seasoned with the dressing. 

 

Prepare thick slices of pork drizzled with the sauce prepared earlier, add vegetables on the side.

Classic Grenache Shiraz

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