Wednesday, June 10, 2009

Roast rack of pork with braised cabbage and caramelised apples

Given that we've well and truly plunged into winter in Melbourne, I thought it was time to share an all time favourite roast dish...definitely one to warm the soul during winter I reckon!

Roast rack of pork with braised cabbage and caramelised apples

1 eight-point pork rack (2.5kg – with bone on; 1 point per person)
½ savoy cabbage (finely shredded with veins removed)
1 x carrot; stick of celery; white onion
½ celeriac
1 white onion
2 cloves garlic
100g pancetta
Herbs: 1 bay leaf, 1 sprig sage and thyme
8 granny smith apples
1 cup x white wine vinegar; olive oil
Sea salt and pepper
100g butter
100g caster sugar
100ml dry white wine
* Serves 8

Pork: Score pork skin to criss-cross pattern, rub with vinegar and leave in fridge overnight to dry. Pre-heat oven to 230˚C. Remove pork from fridge, rub with olive oil and salt then place in hot oven. After 15 mins, reduce oven to 160˚C and cook for further 35 to 45 mins, or until core temperature is 42˚C. Remove from oven, cover with foil and rest for 20 mins.
Braised cabbage: Whilst pork is cooking, dice all vegetables and pancetta. Warm 1 tablespoon of duck fat (or olive oil) in a heavy-bottomed saucepan, then add diced vegetables, shredded cabbage, crushed garlic, pancetta and a pinch of sea salt. Sweat vegetables for 5 – 10 mins or until the vegetables soften. Add white wine and herbs. Cook with lid on for 35 mins.
Caramelised apples: peel apples, cut into quarters and remove core. Melt butter in fry pan, add apples quarters and cover with caster sugar. Toss in pan to ensure apples are covered with caramel sauce and simmer for 15 – 20 mins, or until apples start to soften and produce juice. If caramel gets too dark, add a splash of white wine.

To serve:
Carve pork between each point and arrange one chop per person on the plate, with a bed of braised cabbage and four apple pieces. Drizzle remaining caramel over pork.