Malt-glazed roast pork & crackling
I know it’s a little odd to remove the skin on roast pork, but this is how you get both a beautiful glaze and cracking crackling.
SERVES 6 PREP 30 mins plus 1 hr chilling COOK 1 hr 30 mins MORE EFFORT 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
4 tbsp soy sauce 100ml good chicken stock 60g malt extract
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.
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.
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. 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. I serve this with roast potatoes and super-rich cauliflower cheese.
PER SERVING 554 kcals • fat 41g • saturates 15g • carbs 15g • sugars 12g • fibre 0.4g • protein 31g • salt 4.4g