- 1 x 2 kg rack of pork
- 1 t Maldon salt
- For the poached peaches:
- 2 cups verjuice
- 225 g sugar
- 3 cloves
- 1 stick cinnamon
- 3 star anise
- 4 bay leaves
- 9 dessert peaches, skin scored
Preheat the oven to 200°C. Sprinkle salt onto the pork and rub into the scored skin. Roast for 1 hour. Allow to rest for 20 minutes before carving.
To make the poached peaches, bring the verjuice, sugar, cloves, cinnamon, star anise and bay leaves to the boil. Reduce the heat and carefully add the peaches.
Simmer for 10 minutes. Allow to cool completely, then peel.
To serve, place the pork on a serving dish and add the poached peaches, spooning over some of the poaching liquid.
Cook's note: Score the skin using a sharp knife to help the fat escape during cooking, but don’t cut all the way into the meat. Pat the skin dry, then rub with salt and oil to help the fat render and the skin to puff and crisp.