Here, Mark will show you how to season meat properly with his salt-to-weight ratio and how to use variable heat to create the perfect crackling. A good tip is to refrigerate your pork overnight with the skin uncovered to dry out the skin and make it easier to score.
Seasonal apples serve as the perfect accompaniment, cooked on an induction cooktop and filling your home with the aroma of a sumptuous home-cooked feast. A splash of brandy creates a bit of an emulsion and gives the apples a beautiful shine.
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