Malt-glazed roast pork & crack­ling

BBC Good Food - - Weekend -

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

50g honey

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

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