Roast Rack of Pork with Quince Sauce

Cook Time 2 hours

Servings 4-6

Ingredients

1.2kg rack of pork, skin on, scored and air dried overnight 

3-4 tbsp extra virgin olive oil 

1 onion, sliced

30g quince paste 

500ml chicken stock

2 cloves garlic, thinly sliced

1 bunch cavolo nero, Tuscan kale or silverbeet, trimmed from stems

Salt

Method

Preheat the oven to 220°C. 

Place the pork in a deep roasting dish on a bed of onions. Massage the oil onto the skin and season with salt. Cook for 30 minutes or until the crackling is crisp and lightly golden.

Lower the oven temperature to 160°C, pour the stock around pork and cook for a further hour. 

Remove the pork from the roasting dish and rest for 20 minutes. 

Place the roasting tin stove top and add the quince paste to the onions. Stir over a medium to high heat until the paste dissolves and forms a smooth and glossy sauce.

For the cavolo nero, heat oil in the pan, add garlic and cook until wilted.

Cut the pork into chops and serve with the cavolo nero and quince sauce.