Fennel-rubbed roast pork rack, celeriac and almond gratin recipe

Step 1

Using a small sharp knife, score pork skin at 1-2cm intervals. Rub cuts with 2 tbs salt flakes and chill for 2-3 hours to draw moisture out of the skin.

Step 2

Meanwhile, place fennel seeds, caraway seeds and celery seeds in a mortar and pestle and pound to a fine powder. Add remaining 2 tbs salt flakes and stir to combine. Set aside.

Step 3

Remove pork from fridge and brush off salt. Pat dry with paper towel, drizzle with 1 tbs oil and sprinkle with fennel salt mix, rubbing it into the skin. Set aside for 30 minutes to come to room temperature.

Step 4

Meanwhile, preheat oven to 220°C.

Step 5

Place celeriac, potato, onion, sage and remaining 2 tbs oil in a bowl and toss to combine. Season with salt flakes and freshly ground black pepper. Layer over the base of a 40cm x 30cm baking dish and pour over the almond milk. Place pork on top of the celeriac and roast for 30 minutes.

Step 6

Reduce heat to 200°C and roast for a further 40-45 minutes until the skin has crackled, and vegetables are tender.

Step 7

Rest pork for 10 minutes, then carve the roast and serve with roast vegetables alongside.