Spanish spiced roast rack of pork served with a sherry vinegar dressed tomato and parsley salad
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Loading... - Lieze Van Riel
- 02 Nov 2021
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Serves 4
For the pork
1 tsp hot smoked paprika
1 tsp sweet smoked paprika
½ tsp fennel seeds, ground in a pestle and mortar
1 tsp ground cumin
1 tsp cooking salt
Freshly ground black pepper
3kg loin of pork on the bone, french trimmed, tied and skin scored
1 bulb of fennel, sliced
6 echalion/banana shallots, halved
3 cloves of garlic, sliced
6 bay leaves
Olive oil
For the salad
8 ripe plum tomatoes, chopped
Large handful flat leaf parsley, stalks removed, leaves roughly chopped
1 small red onion, very thinly sliced
2 tsp sherry vinegar
1 tsp mustard
2 tbsp extra virgin olive oil
Sea salt
Freshly ground black pepper
Directions
Combine the spices and salt and pepper in a small bowl. Pat the meat dry with some kitchen paper and rub all over with the spices. Leave the pork to chill in the fridge, uncovered, for at least an hour and up to six hours if you have time.
When ready to cook, preheat the oven to 240C/220C fan/gas mark 9. Take the pork out of the fridge and allow to sit at room temperature for half an hour. Arrange the fennel, shallots and bay leaves in the base of a roasting tin and toss with olive oil. Rub the pork all over with olive oil and place on top of the veg.
Roast for 25 minutes, then lower the temperature to 200C/180C fan/gas mark 6. Cook for around a further 1 hour 45 minutes to 2 hours, basting occasionally. If the spices on the top of the pork begin to catch, cover with foil. Before removing from the oven, check that the juices run clear and there is no pink meat. Cover the pork with foil and allow to rest for 30 minutes before serving, discarding the shallots and fennel.
While the meat is resting, make the salad. Combine the tomatoes, parsley and red onion in a bowl. Mix together the sherry vinegar, mustard, olive oil and season well. Pour over the salad ingredients and toss to combine. Leave to stand for 15 minutes before serving with the pork.
