1 x (6-cutlet) rack of pork (about 1.3 - 1.4 kg), skin on
1 tbsp fennel seeds, lightly toasted and finely ground
2 red onions, peeled and cut into wedges
4 medium apples, peeled, cored and thinly sliced or 575g can apple pieces
Salt and pepper, to season
2 cups water
2 cups fruity white wine
2 bay leaves
2 sprigs fresh thyme
- Get the butcher to finely score the skin of the pork. Rub fennel on both sides of meat. If possible, marinate overnight. Preheat oven to 180°C. Place onions and apples in the base of a shallow casserole dish.
- Season with salt and pepper. Season pork and place on top. Pour over stock and wine and add bay leaves. Cover with foil or a tight-fitting lid and bake for 1 hour.
- Increase heat to 220°C. Uncover pork (or if it is in a very deep casserole, put it on a shallow roasting tray). Cook a further 40 minutes until skin is crispy. If cooking juices are too liquid (this depends on cooking container), boil on stove top to reduce. Rest the meat for 5 minutes before carving.
- Serve with the apples, onions and pan juices and accompany with wet polenta and green vegetables.