[MED] 10 min
[EXT LOW] 45 min
REST 15 min
[LOW] 5 min
1 three-bone rack of pork (about 2½ pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
2 cups fennel bulb; cut into bite-size pieces
1 tablespoon sumac
3 tablespoons sorghum syrup (southern sweetener; can be replaced with 2 tablespoons of honey)
2 tablespoons soy sauce
1 tablespoon peanut butter
1 teaspoon miso
2 teaspoons freshly ground black pepper
½ teaspoon apple cider vinegar
Fennel fronds, chopped
Combine ingredients for Glaze and set aside. Score the pork into a crisscross pattern on all sides and season the pork liberally with salt and pepper.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sear pork for about 10 minutes or until deep brown on all sides.
Add in diced fennel bulb and position the pork fat-side up and brush the glaze over pork. Cover and steam-roast over [EXT LOW] for 45 min. Turn off heat, uncover and sprinkle sumac on the roast. Rest covered for 15 minutes.
Remove the roast and fennel from the pot. For the sauce, allow the rendered juices to come to a simmer over [LOW] heat. Add in peanut butter, miso, pepper, apple cider vinegar and simmer for about 5 minutes or until sauce thickens. Strain the sauce and let cool.
Remove the bones from the pork rack in one piece by running your knife between the meat and the bones. Cut the pork into slices about ½ inch thick and transfer the slices to the platter. Add fennel on the side and top with sauce. Sprinkle chopped fennel fronds and serve.
Credit: Chef Sean Brock
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