PORK RIB-EYE WITH HONEY & LEMON GLAZE

SERVES 6 PREP + COOK 1 HOUR 50 MINS + REFRIGERATION + STANDING YOU WILL NEED TO START THIS RECIPE A DAY AHEAD

◆ 2kg pork rib-eye roast with 6 ribs

◆ ¼ cup sea salt flakes

◆ ¼ cup olive oil

◆ 2 tbsp lemon juice

◆ 1 tbsp honey

◆ 2 tbsp thyme leaves

◆ 2 celeriac, peeled, cut into wedges

◆ 1 medium garlic bulb, cloves separated, unpeeled

◆ 3 tsp caraway seeds

◆ ½ cup vegetable stock

◆ 25g butter

1 Score pork rind at 5mm intervals in a cross-hatch pattern, using a small sharp knife.

2 Pat pork dry with paper towel. Rub half the sea salt into the rind.

3 Place pork, rind-side up, on a tray lined with baking paper. Refrigerate, uncovered, overnight. Stand at room temperature 20 mins before roasting.

4 Preheat oven to 240°C. Tie pork with kitchen string between each bone. Rub pork with half the oil and remaining sea salt. Place on a rack on an oven tray, rind-side up. Roast 30 mins or until rind blisters.

5 Meanwhile, combine juice, honey and thyme in a small saucepan over low heat until honey becomes runny. On an oven tray, toss celeriac and garlic with remaining oil, caraway seeds and half the honey mixture.

6 Reduce oven to 200°C. Roast celeriac with pork 1 ¼ hours or until celeriac is tender and a meat thermometer reaches 65°C when inserted into the thickest part of the pork. Cover pork loosely with foil, rest 15 mins. Strain cooking juices into a jug, add to pan with remaining honey mixture and stock. Bring to a simmer, cook 5 mins until reduced by half. Whisk in butter.

7 Serve pork cut into thick cutlets with celeriac, garlic and sauce.