Roast Rack of Pork

Pork - use either US Kurobuta Rack of Pork or Japan Black Pork Rack of Pork. Above photo showed one with 8 ribs.

Overnite Marinate:
1. One night before the day of cooking, marinate as follows after washing the pork and wiping it dry:
* 1/2 bowl of minced garlic
* 1-2 tbsp of fennel seeds
* 1 pack of fresh thymes
* 1 pack of fresh sage
 -> minced the above together and add salt and pepper and oilive oil
-> rub the marinate all over the pork
-> wrap the pork with the marinate in foil and leave in refrigerator overnite.

How to cook this:
1. Take out pork from fridge 1 hr before cooking time.
2. Preheat over to 230'C
3. Cook pork at 230'C for 20 min. Then reduce temperature to 180'C and cook for approx 2 hr or until thermometer sticked inside middle of pork reached 135'F to 140'F.
4. Once desired temperature is reached, either switch off oven and leave pork inside over for another 10 min so as to retain juice inside. Or if room temperature is not too cold, just take out and use foil to loosely cover for another 10 min.
5. Cut and serve with gravy and best with apple sauce.

Tips:
* Pork Loin is not as tender as Rack of Pork.
* Either of the above, ask your butcher to tie them up with strings.
* Apple sauce - you can buy the bottled one from supermarket. I used the brand Eden Organic Apple Sauce. But best to cook this bottled apple sauce with some fresh apples (which you just boil until soft) and mix together.