Rack of pork with prunes

Babiche Martens

Ingredients

1	Olive oil, to rub
1	Salt & freshly ground pepper, to season
3	Onions, red or brown, peeled and sliced
1	Pork rack, (6-8 ribs) (Main)
2	Apples, cored and sliced
16	Pitted prunes (Main)
2 sprigs	Fresh rosemary
1 cup	White wine
1 cup	Vegetable stock
2 Tbsp	Butter
½ cup	Breadcrumbs
12	Sage leaves

Directions

1. Preheat oven to 230C.
2. Score the skin (or ask your butcher) and rub with oil, salt and pepper.
3. Add the onions, apples, prunes, rosemary, wine and stock to a roasting dish.
4. Season, then place the pork on top.
5. Roast for 20 minutes then reduce the heat to 180C and cook for a further half hour.
6. Remove from the oven, scatter the breadcrumbs over the crackling, drizzle with olive oil and continue cooking for 20 minutes.
7. While the meat is resting, heat the butter in a small frying pan and when hot, drop in the sage leaves and fry until crispy.
8. Drain on a paper towel then add to the roast before taking to the table to serve with all the goodies and juices in the dish.