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Rack of Pork in Ale, Stout & Honey |
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| Serves 4 |
Prep 10 mins |
Cooking 1h 40 mins |
Easy |
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+ marinating time |
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My rating |
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Ingredients |
For the pork
1x 4 bone rack of pork weighing approx 1kg, French trimmed &
tied with string
1 tbsp vegetable oil
300ml (1/2 pint) of light ale
100g clear honey
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For the marinade
2 medium onions, peeled & each cut into wedges
150ml of stout
3 sprigs each of thyme, rosemary, oregano & parsley
1/2 tsp ground mace
1/4 tsp ground turmeric
3 whole cloves
sea salt
6 black peppercorns, lightly crushed |
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Toss the marinade ingredients
in a large bowl to combine. Using a sharp knife, score the
skin side of the joint, then place in a strong plastic
bag. Pour in teh marinade and onions. Seal the bag and
leave the pork to marinate in the fridge for about 8-12
hours. Once in a while, give the bag a shake to coat the
pork.
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Preheat the oven to 180C/ fan
160C/Gas 4. Heat the oil in a large roasting tray. Remove
the pork from the marinade and fry for a couple of minutes
until the meat is golden brown and sealed. Remove the pork
from the tray, pour in the light ale. Next add the
marinade along with the onions and sit the pork on top.
Sprinkle plenty of salt into the skin and roast for an
hour and 30 mins.
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Ten minutes before the end of
cooking time, warm the honey and drizzle this over the
pork. Return to the oven and cook until the meat is tender
and juices run clear. Allow the meat to rest, covered in
foil before untying and carving between each bone. Serve
with softened onions and strained pan juices.
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DAILY
DINNERS 
