Prep Time
1h 45m
Cooking Time
30m
Serves
5
Fuel
Gas
Ingredients
Glaze
Method
01.
Preheat BBQ to 230C
02.
Using a mortar and pestle, grind the fennel seeds until they are crushed into a coarse powder, then mix in the salt until combined. Set aside
03.
Gently pour 250 ml of boiling water over the pork skin and pat dry with a paper towel. Discard the water. Score the skin along the length of the rib lines with a sharp knife and place the pork rack in a greased roasting dish. Drizzle the pork skin with melted duck fat/lard or other good quality fat or oil, and rub with salt and fennel seeds, covering the skin and the meat evenly. Transfer to the preheated BBQ and roast the pork rack for 30 minutes
04.
Meanwhile, combine the garlic, maple syrup, lemon juice and half a teaspoon of chilli flakes in a bowl then mix until combined. Toss through the radicchio, fennel and apples. Season with salt and freshly ground black pepper
05.
Reduce the BBQ temperature to 180C and roast for a further 40 minutes. After 20 minutes of cooking, remove half of the drippings from the base of the pan and add the fennel, apple and radicchio around the pork and cook for the remaining time
06.
Remove the pork from the BBQ, sprinkle with chilli flakes and transfer the pork rack from the baking tray into another warm dish or tray to rest for 10 – 15 minutes. Turn the apples, fennel, and radicchio over and return to the oven to cook for a further 15 minutes until tender and caramelised
07.
To serve, slice the pork rack into five portions between the ribs and chop the apple into large pieces. Serve the pork with the radicchio, fennel and apple
