One for a good sit down. Served with Shallots, Thyme and Polenta, alongside an apple gravy.


  • 1 4-bone rack of pork
  • sunflower oil
  • salt and pepper
  • 1 large onion
  • 4 garlic cloves
  • 1 sprig thyme
  • 1 sprig sage
  • 300 ml water
  • 100 ml sherry
  • 1 tblsp apple jelly
  • 1 inch of fresh ginger
  • 10 potatoes
  • 2 tblsp polenta
  • salt and pepper
  • 2 tblsp duck fat
  • 1 sprig thyme
  • 1 bulb garlic
  • 10 shallots, cut in half


  • Fry the pork on a medium heat in a non stick pan until a nice golden colour all over and a nice crisp crackling.
  • Season the meat and add sliced onions, garlic, ginger and herbs.
  • Arrange so the pork is sitting on top of the vegetables. Add the water to the pan to cover the vegetables. Drizzle in some sherry.
  • Cook at 140°c for 1.5 to 1.75 hours.
  • Remove from the pan and allow to rest. Strain off the remaining stock and reduce slightly in a saucepan. Add apple jelly to reduced stock until it tastes good and the consistency is good.
  • For the Potatoes:
  • Boil or steam your potatoes for 20 minutes. Place in a baking tray with the skin removed while still warm add some sea salt and polenta and shake until the potatoes have a coating of the polenta all over.
  • Add some duck fat (2-3 tablespoons), butter, garlic cloves and thyme.
  • Roast for 20 minutes, then serve.

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