1 x 6 point frenched rack of Kurobuta Pork

50 g Murray River Salt


3 Granny Smith apples

1 cinnamon quill

2 pieces star anise

3 whole cloves

1/2 tsp freshly ground white pepper

50 g salted butter

30 ml brandy


  1. Pre-Heat Oven to 250°C
  2. Score the skin of the pork in 5 mm increments 10 mm deep (into the fat) with a very sharp serrated knife
  3. Rub the salt into the incisions
  4. Place the rack into a suitable roasting tray
  5. Wrap aluminum foil around the rack to protect the bones & end of the loin, leaving the skin exposed
  6. Place into the oven & cook until the skin is heavily blistered (around 25-35 minutes)
  7. Remove the foil & turn the oven down to 120°C
  8. Insert the sensor between the bone & loin meat
  9. Cook until the temperature reads 70°C
  10. Remove from the oven & rest for 20 minutes before carving into individual chops


  1. Peal & quarter the apples
  2. Heat the saute pan on induction setting 6
  3. Add the spices to the pan & dry fry for a minute to release the oils
  4. Add the butter & allow to foam
  5. Add the apples & fry for 8-10 minutes until golden & starting to soften
  6. Adjust heat as required to keep the apples frying happily
  7. Add brandy and burn off the alcohol until glaze starts to form on apples
  8. Serve with Pork