This dish has it all… Australian pork, a festive look, crackling and is flavour packed.
Italian pork rib roast with pancetta and roasted truss tomatoes
- 1 x 5 or 6 rib pork rack roast rind on
- 5 slices pancetta , halved
- olive oil
- sea salt flakes
- 2 tablespoons of fennel seeds
- freshly ground black pepper
- 2 stems of truss cherry tomatoes
- fried basil leaves for garnish
Pre-heat oven 220°C
Using a sharp knife gently slice between the rind and meat 2/3 of the way down. Fold the flap forward. Place the sliced pancetta into the pocket and sprinkle with a few of the fennel seeds. Fold the flap back into place and secure with string. Score the rind with a Stanley knife (Ritchies in store butcher has often done this for you). Rub rind with oil and sprinkle with sea salt, fennel seeds and pepper. Place the pork rack into a small baking dish and roast in pre-heated oven 220°C for 20 minutes, then reduce heat to 180°c for 25 minutes per 500g. About 20 minutes prior to removing the pork roast place the truss tomatoes into the baking pan with the meat and roast. Remove the pork rack from the oven and allow to rest 10 minutes prior to slicing and serving. Serves 4 -6.
Tips: If you like spicy flavours, replace the Pancetta for pepperoni or chilli salami