2kg French trimmed rack of pork1 tbsp treacle
1 tbsp wholegrain mustard
1 tbsp honeysalt 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.
4 comments:
RAck of pork is one of my favourite meats to eat. Its always moist and succulent, and I can well imagine how delicious this tasty looking version must be! Well done you!
This looks delicious. Will be on the look out for some ginger wine I think!
Hannah, that's a wonderful looking rack of pork.
Is this cooked uncovered the whole time? We are in Denver and I found one store that carries Stone's Origianl Green Ginger Wine! This will be fun to try on a snowy day, can't wait to taste it! Cheers.
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