1 tbsp wholegrain mustard1 tbsp honey
salt and pepper to season
1 onion, peeled and quartered
250ml ginger wine
Pour boiling water over the skin which will help the skin to crisp and then pat dry with kitchen paper. Score the skin with a sharp knife and mix together with treacle, mustard and honey to form a smooth paste. Spread the paste over the meat and season with salt and pepper. Place the pork in a roasting pan on the chopped onions and bake in a hot oven (Gas Mark 7/220C) for 20 minutes. Pour over the ginger wine then turn the heat down to Gas Mark 4/180C for a further 1 1/2 hours until caramalized. Cut the rack and serve with hot buttered sweetcorn.