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Malt-glazed roast pork & crackling

A roasting tin serving malt-glazed roast pork & crackling

Malt-glazed roast pork & crackling

Name: Malt-glazed roast pork & crackling
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Ingredients: 1.6kg 6-bone rack of pork skin removed, kept separate and scored; 100ml white wine vinegar; ½ tsp ground nutmeg; ½ tsp dried thyme; 50g honey; 4 tbsp soy sauce; 100ml good chicken stock; 60g malt extract

Tom Kerridge

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Serves 6

More effort

Prep: 30 mins

Cook: 1 hr and 30 mins

Plus 1 hr chilling

A star rating of 5 out of 5.3 ratingsRate

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Roast pork with crispy crackling makes a top-notch Sunday lunch. Remove the skin on the pork first to get both a beautiful malt glaze and the best crackling

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Ingredients

Nutrition

Units:

MetricUS

1.6kg 6-bone rack of pork

skin removed, kept separate and scored
100ml white wine vinegar
½ tsp ground nutmeg
½ tsp dried thyme
50g honey
4 tbsp soy sauce
100ml good chicken stock
60g malt extract

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Nutrition: Per serving

kcal554
fat41g
saturates15g
carbs15g
sugars12g
fibre0.4g
protein31g
salt4.4g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, October 2017

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A star rating of 5 out of 5.3 ratings

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