- 1.6kg 6-bone rack of pork, skin removed, kept separate and scored
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 100ml white wine vinegar
- ½ tsp ground nutmeg
One of the most useful of spices for both sweet and savoury…
- ½ tsp dried thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 50g honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 4 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 100ml good chicken stock
- 60g malt extract
Put the pork skin in a shallow bowl, add a pinch of salt and pour over the vinegar. Leave for 2 mins then place, skin-side up, on a wire rack set over a roasting tray. Set aside somewhere cool.
Mix the nutmeg and thyme with 1 tbsp sea salt. Score the fat on the pork loin, rub the nutmeg spice all over, then put in the fridge for 1 hr. Meanwhile, put the honey in a small saucepan, cook until it’s a dark caramel, then add the soy, stock and malt extract, bring back to the boil and simmer until reduced by about half.
Heat oven to 200C/180C fan/gas 6. Remove the pork from the fridge, sit in a shallow roasting tray, brush with the warm glaze, then cook in the oven for 10 mins, glaze again and repeat the process four more times over the next hr.
When the pork has 30 mins left, put the pork skin on a tray on the shelf above. After 1 hr, check the pork is cooked with a digital thermometer – it should be 68C or above. Remove from the oven, brush once more with the glaze and rest for about 20 mins while the pork skin crisps to crackling. Serve the pork on a large chopping board with the broken crackling. Serve with roast potatoes and cauliflower cheese.