Caraway Roast Pork Rack, Pear Sauce and Mustard Onion Mash

 

 

 Jane Lawson

Jane Lawson

 Roast Pork Rack

Roast Pork Rack

 Pear Sauce + Mustard Onion Mash

Pear Sauce + Mustard Onion Mash

Ingredients

3 tsp caraway seeds

2 tsp fennel seeds

1/2 dried marjoram

1 tsp freshly ground black pepper

2.5 kg rack of pork (score the skin)

1 large brown onion, chopped

1 carrot, chopped

2 celery sticks, chopped

250ml wheat or pale ale beer

1 1/2 tbsp sea salt

3 tbsp plain flour

375 ml chicken stock

 

Pear sauce

3 ripe pears, peeled, cords and diced

1 tbsp soft brown sugar

1/2 tsp finely grated lemon zest

 

Method

Place all of the ingredients in a saucepan with 80 ml of water and bring to the boil over high heat.

Reduce the heat and simmer for 12-15 mins, or until the pest is very tender.

Puréé in a blender and season to taste.

 

Mustard onion mash

125 g butter

2 tbsp olive oil

2 large brown onions, thinly sliced

1 tsp sea salt

3 tsp brown mustard seeds

2 kg all-purpose potatoes, such as desiree,peeled and diced

1 garlic clove, crushed

375 g sour cream

 

Method

Heat one third of the butter with the olive oil in a frying pan over medium -high heat.

Add the sliced onion and sea salt and. Ok for 5 mins,stirring occasionally. Add the mustard seeds and cook for a further 10 minutes, or until the onion is golden and slightly crisp on the edges.

Meanwhile cook the potatoes in boiling water for 15 minutes, or until tender.

Drain waster, add the remaining butter, garlic and sour cream and mash until smooth. Stir through the onion mixture and season to taste.

 

Method Roast Pork Rack

Grind the caraway and fennel seeds using a mortar and pestle or a spice grinder.

Combine with the marjoram and pepper. Rub the spices all over the pork rack.

Preheat the oven to 200*C.

Put the chopped onion,carrot,celery,beer and 375 ml water in the base of a large roasting tin. Sit the pork on top and rub sea salt evenly over the scored skin.

Cook for 1 1/2 hours , or until crackling is very crisp .

 

While the pork rests, tip off any juices from the roasting tin, discarding the vegetables. Allow the juices to settle, then spoon off the fat, reserving 3 tablespoons for the gravy. Put roasting tin over high heat. Add the reserved fat, sprinkle over the flour and stir, scraping up any cooked bits.

Gradually whisk in the roasting juices and the stock until you have a smooth, thin sauce.

Carve the pork and serve with the mash, gravy and pear sauce.

Recipe; Snow Flakes + Schnapps by Jane Lawson 

Thanks to Neils meats + Pino's Fine Produce 

Prahran Market

FoodLydia Schiavello