Crackling Roast Porcelet Rack with Fennel & Apples
Yield 4 SERVINGS
- 1 Porcelet Rib Rack
- Salt and fresh ground black pepper
- 2 teaspoons fennel seeds, crushed
- 2 medium fennel bulbs, cored and sliced, fronds reserved
- 3 medium Granny Smith apples, cored and quartered
- 1 medium onion, quartered
- 2 tablespoons olive oil
- ½ cup Calvados, optional
- 1 container Veal Demi-Glace
- ½ cup water
- ⅓ cup grade B maple syrup
- 1½ teaspoons balsamic vinegar
Recipe notesThis porcelet rib rack recipe is accented with aromatic fennel, apples, and a flavorful pan sauce with apple brandy, maple syrup, and balsamic vinegar.
- Trim porcelet of any remnants of the chine bone. Using a sharp paring knife score the rind in a crosshatch pattern at one inch intervals, only cutting into the skin and fat, not the meat. Season with salt, pepper, and crushed fennel seeds; rub the seasoning in well. Allow to sit at room temperature for at least 30 minutes.
- Preheat oven to 300 degrees F.
- Add fennel, apples, and onion to the bottom of a large roasting pan fitted with a rack. Drizzle with the olive oil and season with salt and pepper. Place the porcelet skin side up in the rack. Roast until an instant-read thermometer inserted into the center of the rack registers 145 degrees F, about 2-3 hours.
- Remove roasting pan from the oven, carefully remove the porcelet to rest on a cutting board, for about 20 minutes. With a slotted spoon, remove fennel/apple mixture to a serving platter. Place the roasting pan over 2 burners on medium-high heat. Deglaze pan with Calvados (if using). Add demi-glace and water to drippings, scraping up any browned bits on the bottom of the pan. Add maple syrup and balsamic vinegar. Continue cooking down sauce until it’s reduced and thickened to coat the back of a spoon.
- Meanwhile, heat broiler to high. Place porcelet on a clean, rimmed baking sheet lined with foil. Broil until the rind is blistered all over, about 10 minutes. Watch this process carefully and turn the porcelet as needed to ensure even blistering and to prevent burning.
- Remove from oven and rest for 10 minutes before carving. Serve porcelet chops with the fennel/apple mixture and sauce. Garnish with reserved fennel fronds.