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Fennel Roast Ibérico Pork Rack, Butternut Squash, Chestnuts, Sage & Red Onion

6 people
Easy

Prep time
30 mins

Cook time
1hr 20 mins

Total time
1hr 50 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

1 Ibérico pork rack (approx. 2Kg)
2 garlic cloves, crushed
1 tbsp fennel seeds, crushed
Extra virgin olive oil
Sea salt
1 medium butternut squash, peeled & cut into chunky pieces
2 red onions, cut into quarters
2 whole garlic bulbs, halved horizontally
Fresh sage leaves
Oil for frying
For the chestnut & sherry jus
2 shallots, finely chopped
2 garlic cloves, finely chopped
2 sprigs fresh thyme
1 tbsp olive oil
20g butter
200ml Palo Cortado sherry
400ml veal jus
80g cooked chestnuts, roughly chopped
Sea salt

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Introduction

This stunning Ibérico pork rack is a true celebration roast, combining sweet, nutty and savoury flavours in one tray. Fragrant fennel, caramelised vegetables and a rich chestnut and sherry jus elevate the dish, making it perfect for entertaining or a special Sunday feast with a refined Spanish touch.

Method

Rub the Ibérico pork rack with crushed garlic, fennel seeds, sea salt and a generous drizzle of extra virgin olive oil. Allow to sit at room temperature for 20–30 minutes.
Preheat the oven to 200°C. Place the butternut squash, red onion quarters and halved garlic bulbs into a large roasting tray. Season with salt and olive oil, then place the pork rack on top.
Roast at 200°C for 20 minutes to develop colour, then reduce the temperature to 180°C and continue cooking for 1 hour, allowing the vegetables to caramelise underneath the pork.
Remove the pork from the oven, cover loosely with foil and rest for 20 minutes. This ensures juicy, tender meat when carving.
In a saucepan, gently sweat the shallots, garlic and thyme in olive oil and butter until soft. Add the Palo Cortado sherry and reduce by half. Add the veal jus and reduce by half again until rich and glossy. Season with salt, pass through a sieve, then stir in the roughly chopped chestnuts.
Heat oil in a small pan and fry the sage leaves for a few seconds until crisp. Drain on kitchen paper.
Carve the pork rack into thick chops through the rib bones. Serve over the roasted vegetables, spoon over the chestnut and sherry jus, and finish with crispy sage leaves.
Golden roast potatoes and a chilled glass of barrel-aged Enate Chardonnay for the perfect Spanish-inspired feast.