Serves 6-8
1 rack of pork (6-8 ribs)
olive oil
salt and freshly ground black pepper
3 red or brown onions, peeled and sliced
2 apples, cored and sliced
16 prunes
2 sprigs of rosemary
1 cup white wine
1 cup vegetable or chicken stock
½ cup dried breadcrumbs
2 Tbs butter
12 sage leaves
1 Preheat oven to 230C.
Score the skin (or ask your butcher) and rub with oil, salt and pepper.
2 Add the onions, apples, prunes, rosemary, wine and stock to a roasting dish. Season, then place the pork on top.
3 Roast for 20 minutes then reduce the heat to 180C and cook for a further half hour. Remove from the oven, scatter the breadcrumbs over the crackling, drizzle with olive oil and continue cooking for 20 minutes.
4 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. 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.
