Polly’s Kassler Pork Rack with Ginger Orange Glaze and Pickled Fennel Cucumber Salad
Kassler pork is very similar to ham in the way its been pre-brined and smoked. Here Polly has created a sticky ginger orange glaze to go with the pork and a quick fennel cucumber pickled salad.
Ingredients
1 kassler pork rack
2 cups white rice
Handful of sliced chives
For the Sticky ginger orange glaze:
2 Tbsp minced ginger
2 Tbsp chilli lime Sambal
2 Tbsp soy sauce
Juice of 2 juicy oranges
1/4 cup lemon juice
1/3 cup brown sugar
¼ cup hoisin sauce
2 star anise
1 tbsp cornflour
For the Pickled fennel and cucumber slaw:
3 Tbsp sugar
6 Tbsp rice vinegar
Pinch of salt
2 large fennel - shaved
2 shallots - thinly sliced
1 cucumber - thinly sliced
3 large radishes – diced
Chunky chilli peanut oil for drizzling
½ a cup of chopped coriander
Method
Cook the rice as per the packet instructions
Whisk the sticky ginger sauce ingredients together in a bowl. Pour into an all saucepan and simmer for 10 minutes until slightly thickened. Set aside.
Slice the pork into chops. Pat dry with a paper towel. set aside.
Whisk the vinegar, sugar and salt together in a large bowl. Add the fennel, shallots and cucumber. Stir well and set aside to pickle in the fridge for ideally 15 minutes.
Slice the Kassler into chops using a sharp knife. Pat the chops dry with a paper towel.
Heat a large cast iron pan add some oil. When the oil is hot. Place the chops skin side down for 2 minutes until they start to crisp. Fry the chops on both sides for 5 – 7 minutes.
Once the chops are cooked place onto a serving platter. Drizzle over half the sticky ginger orange glaze and then place the remaining glaze into a serving ramekin. Garnish with the chives.
Pour the salad into a serving bowl, top with the diced radishes, drizzle over some chunky chilli oil and garnish with coriander.
Serve the pork alongside the rice and salad.