CHINESE-SPICED PORK LOIN RACK

CHINESE-SPICED PORK LOIN RACK

Ingredients

1x 2.8kg (10 bone) pork loin rack
2 tsp Sichuan peppercorns
1 tsp Chinese five-spice powder
2 whole star anise
1 tsp ground cinnamon
1 tbsp sea salt flakes
1 tbsp olive oil
250g fresh ginger, sliced
SERVES 6


Method

Preheat the oven to 220c
Using a small, sharp knife score the pork skin at 1cm intervals
Place the peppercorns, five-spice, star anise and cinnamon in a non-stick frying pan over high heat and cook for 1 minute or until fragrant
Place the spices in a mortar and pestle and pound until well combined
Add the salt and mix to combine
Rub the pork with the oil and half the spice mix, reserving remaining mixture
Place the ginger on a baking tray and top with the pork/li>
Roast for 25-30 minutes
Reduce the temperature to 170c and roast for a further 55-60 minutes or until cooked to your liking
Slice into cutlets and serve with reserved spice mix

Recipe source: Donna Hay (2013) The New Classics

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