Roast Rack of Pork with Duck Fat Potatoes: Paul Flynn

Ingredients

• 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

Method

1. Fry the pork on a medium heat in a non stick pan until a nice golden colour all over and a nice crisp crackling.
2. Season the meat and add sliced onions, garlic, ginger and herbs.
3. 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.
4. Cook at 140°c for 1.5 to 1.75 hours.
5. 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.
6. For the Potatoes:
7. 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.
8. Add some duck fat (2-3 tablespoons), butter, garlic cloves and thyme.
9. Roast for 20 minutes, then serve.