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Florentine's pork rack with fennel gratin


  • Preheat oven to 210°C fan forced (230°C normal).
  • Pound 4 garlic cloves with the rosemary and a good pinch of salt until well combined.
  • Cut the meat from the racks. Then smear the garlic and rosemary mixture all over the pork and tie back onto the rack with kitchen string. Place the pork in a roasting tray and rub the rind with a little oil and a decent amount of salt. Cook in the oven for 20 mins. Then turn down the oven temp. to 170°C fan forced (190°C normal) and cook for 1 hour, adding small amounts of stock to the tray every now and then. Remove the pork and allow to rest for about 10 mins, before slicing. (If the pork is browning too quickly, loosely cover with foil.)
  • Before you turn the oven temp. down, cut the fennel bulbs in half lengthways and slice. Then blanch in plenty of lightly salted, boiling water until crisp-tender. Drain well.
  • Combine the remaining garlic with a little fresh oil in a gratin dish (casserole). Spread half the fennel on top and sprinkle with seasonings, the parmesan and a little stock. Then top with the remaining fennel, a little more stock and a generous amount of parmesan. Cook in the bottom of the oven for 45-60 mins.
  • Serve the sliced pork and bones with cooking juices spooned over the top and the fennel gratin on the side.


  • 6 garlic cloves, crushed
  • 1 tbsp rosemary needles
  • sea salt & freshly ground pepper
  • 1 x 6-chop rack of pork, rind finely scored
  • olive oil
  • 2+ cups chicken stock
  • 8 small fennel bulbs
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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