A Year In Redwood

Continuing the New Year’s resolution of trying a new recipe each week – this was last week’s.  We had very mixed feelings about the end result!  OK, I know we are biased about our pork, but we felt that this rub was too intense and actually spoiled the pork….. our pork is lovely without the spices 🙂

The recipe came from an Australian BBQ book – All Fired Up by Ross Dobson.  And, yes, despite the fact that it is January – we did barbecue!

We would love you to try it, even if you don’t use our pork, and let us know the result.

Ingredients:

• 1 teasp fennel seeds
• 1 teasp caraway seeds
• 1 teasp hot Hungarian Paprika
• 1 teasp sea salt
• 1/2 teasp freshly ground black pepper
• 1 kg rack of pork with 4 cutlets – skin scored.

Method

Pound all the spices together with a mortar and pestle, until the seeds are lightly crushed. Rub the mixture over the skin and meat at either ends of the rack.  Cover and set aside for an hour.

Preheat the bbq to high, cover with the lid to create a hot-oven effect.

Sit the pork on a rack.  Sit the rack on a deep baking tray – half fill the baking tray with water and sit on the bbq.

Cover with the lid and cook for 30 minutes until the skin is just starting to crisp up around the edges.   Turn the heat down to low-medium and cook for 1.5 hours.  You may need to turn pork around occasionally as some sides may start to cook quicker.  The pork should start to look dark golden all over and the skin should crisp up around the edges.

For really crunchy crackling, turn the heat back to high and cook for a further 5 – 10 minutes.  Rest for 30 minutes before carving.

Let us know what you think?