12 large chops
- 2 tbsp (30 ml) fennel seeds
- 2 tsp (10 ml) whole coriander seeds
- 2 star anise
- 1 tbsp (15 ml) minced fresh ginger
- zest from 2 oranges
- salt and cracked pepper to taste
- 2 quarts (4 L) water
- 1 large Spanish onion peeled
- 1 cup (250 ml) kosher salt
- ½ cup (125 ml) brown sugar
- 1 head of garlic cut in half crosswise
- 1 tbsp (15 ml) whole peppercorns
- 2 bay leaves
- 3 sprigs of fresh rosemary
- 1 full crown rack of pork bones Frenched about 8 lbs (3.6 kg)
- Place 4 cups (1 L) of the water in a large pot. Roughly dice the onion ½ inch (1.2 cm) squares and add to the pot. Add the salt, sugar, garlic, peppercorns, bay leaves, rosemary and bring to a boil over high heat.
- Remove from heat and add the remaining 3 liters (3.17 quarts) of water. Cool completely.
- Add the pork to the brine and refrigerate 24 hours.
- Remove the pork from brine (discarding brine), rinse and pat dry. Cover the bones individually with foil.
- In a coffee mill add the fennel seeds, coriander seeds, pepper and star anise. Grind to a powder.
- Place in a bowl.
- To the bowl of ground spices add the zest of 2 oranges and the minced ginger. Mix to combine.
- Rub the roast all over with spices.
- Preheat oven to 325F (176C).
- Place the roast in a large roasting pan. Cover the bones with tinfoil.
- Place in the oven and roast for 3 1/2 hours or until when a thermometer inserted in the thickest portion reads 140F (60C).
- Remove and tent with foil. Allow the meat to rest covered for 20 minutes.
- Slice roast in between the bones.