Annabel Langbein’s Roast Pork with Fennel, Onions and Apples

The Free Range Cook comes to Australian shores this week. I really love the concept of this TV show. Home cooking, family, friends, fresh seasonal produce, simple, easy, tasty! All closely aligned to my heart (and stomach). Before the first episode airs this Saturday 28th August on ABC1, you can have a taste preview as Annabel Langbein has generously shared her Roast Pork recipe with Inside Cuisine. Or check out the YouTube preview of the show.

Roast Pork with Fennel, Onions and Apples

Any dish that can be prepared in advance and left to take care of itself appeals to me. You could use any pork roast for this dish. If using a pork rack, ask your butcher to score the skin, trim or ‘French’ the rack and shorten the bones.

Prep time           15 mins
Cook time          approx 2 hours
Serves               6-8

1 whole pork rack (approx 2.5kg or 9-10 chops), skin scored finely
1 tsp fennel seeds
salt and ground black pepper
2 red onions, peeled and cut into thin wedges
2 apples or pears, cored and sliced into thin wedges
1 head fennel, thinly sliced (optional)
4-5 bay leaves
2 cups Verjuice or white wine

Preheat oven to 240˚C. Pat the pork skin dry with a paper towel. Grind the fennel seeds and rub them into the exposed flesh (not the rind) of the pork. Season with salt and pepper.

Place the onion, apple or pear and fennel, if using, in a large roasting dish and top with the bay leaves. Place the pork on top, skin side up. Pour the Verjuice or wine around the pork, avoiding the skin of the pork as it needs to be dry to create crackling. If desired, wrap the exposed bones with tinfoil to prevent browning.

Roast at 240˚C for 25 minutes until the pork skin begins to crackle, taking care it does not burn. Reduce the heat to 160˚C and cook for another 1½ hours. Check occasionally, adding a little water to the dish if it looks like it’s drying out. There should still be quite a lot of liquid at the end so you can spoon the juices over the meat to serve.

Remove the pork from the oven, remove the foil, if using, and stand the rack for about 5 minutes before carving. Slice between the bones to separate into cutlets. Serve on a bed of the cooked onion, apple or pear and fennel from the roasting dish, with the juices spooned over the top.

“Whether you live in the city or the country” Annabel Langbein “promises to make you a star in your own kitchen”.

Annabel Langbein is one of New Zealand’s most celebrated food writers and cooks. She is the author and published of 17 best-selling books, which have sold close to 1 million copies in Australasia, North America and Europe. In a career spanning almost two decades, Annabel’s fresh style, and accessible approach to food, has earned her an international reputation and a loyal following.

“My very favourite thing is getting people into the kitchen with fun, easy-to-prepare recipes, that won’t stress them out” Annabel shares.

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Comments for this article

8 Responses to “Annabel Langbein’s Roast Pork with Fennel, Onions and Apples”

  1. elise pascoe says:
    September 3, 2010 at 3:44 pm

    Deare Annabel
    Caught your first program on ABC last Saturday. Congratulations, it was full of good food, great atmosphere, excellent presentation in a beautiful part of NZ.
    We are unable to get your book here until Nov I believe. Would you be kind enough to share your focaccia (mashed potato) recipe with me please?
    Looking forward to your next program tomorrow evening.
    Warm wishes
    Elise Pascoe

    • Rebecca Varidel
      Rebecca Varidel says:
      September 3, 2010 at 7:46 pm

      Dear Elise,

      It is a very great honour that you as one of my food heroes has left a message on my site. I’ll pass on your message of congratulations to Annabel.

      very best, Rebecca

  2. Beth Allen says:
    September 4, 2010 at 10:36 am

    Hi,

    I would so love to have the recipe for the flat bread that Annabel made – It really looked like a recipe that would work. So many bread recipes are far too dry – have been making it for 30 odd years, with successes and failures, the successes are the very important ones – I will buy the book, but would love to make the bread NOW so please take pity on me. I thought the recipe would be on the website, I am all ready to go complete with potato cooked and cool. Thanks so very much Beth.

    • Rebecca Varidel
      Rebecca Varidel says:
      September 9, 2010 at 11:01 pm

      Hi Beth,

      I checked for you as I’ve had a lot of enquiries for other recipes from the show and I’m told unfortunately, the show is not able to provide all the recipes online but the recipes will be available in the companion cookbook to the show, which will be released in Australia by ABC Books on 30 September. The book can also be ordered online through the The Free Range Cook website http://au.thefreerangecook.com/. You can also access extra recipes and behind the scenes videos on this site.

      oodles,
      Rebecca

  3. Cher & Sam says:
    October 16, 2010 at 8:38 am

    Watched Annabel for the 1st time this evening with my budding cook (my 14yr old son) and we are definalty making the Roast Pork with Fennel, Onions and Apples, but also wanting to try the baked olives with lemon and lime rind, and the almonds. Didnt get the recipes. Can you tell me where I can find it.
    Ta
    Cher & Sam

    • Rebecca Varidel
      Rebecca Varidel says:
      October 16, 2010 at 11:11 am

      Hi Cher and Sam – I just get a selection of recipes from Annabel – one each week from her show. All the recipes from the show though are in her cookbook The Free Range Cook.

  4. Tenina says:
    November 21, 2010 at 2:09 pm

    I LOVE Annabel, she is refreshing, down to earth and her food is what I call ‘real’ food. Beautiful reproduction of her amazing pork recipe, and your pics are fantastic!

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