2kg/4lb 8oz rack of pork, on the bone, skin scored
knob of fresh root ginger, peeled and coarsely grated
1 cucumber, thickly sliced
200g/7oz caster sugar
200ml/7fl oz cider vinegar
For the boiled potatoes
400g/14oz new potatoes
75g/2¾oz unsalted butter
1 tbsp roughly chopped fresh parsley
To make the prunes, cover the prunes in boiling water and leave for 2 hours to rehydrate, then drain.
Place the vinegar, sugar, aromatics and spices in a small saucepan over a medium heat and cook for 5 minutes. Add the prunes, then turn off the heat and leave them to infuse overnight.
To make the cured cucumber, place the salt and ginger in a bowl along with the cucumber and macerate for 30 minutes. Remove from the bowl and squeeze over a sieve to remove the liquid. Heat the caster sugar and vinegar in a medium saucepan and stir until the sugar has dissolved. Add the cucumber to the warm sugar and vinegar mixture.
To make the roast pork, preheat the oven to 220C/200C Fan/Gas 7. Place the berries, coriander and fennel seeds and oil into a pestle and mortar and grind to a rough paste. Rub over the skin of the pork. Pour the wine into a roasting tray, add the pork and roast in the oven for 1¼ hours or until cooked through. Check it is cooked by putting a skewer into the centre of the meat and ensuring the juices are clear with no traces of pink. Finish the pork under a medium hot grill for 10 minutes, until the skin has crisped up. Rest until ready to serve.
Bring a large pan of salted water to the boil, and cook the potatoes at a simmer until tender – about 12–15 minutes. Drain the potatoes, then toss with the butter and parsley.
To serve, place the buttered potatoes on a serving plate and top with slices of roast pork, prunes and cured cucumber.
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