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Roast rack of pork with rhubarb and ginger

Alan Coxon from Good Food Live
For an imaginative version of a Sunday lunchtime classic try Alan Coxon's recipe for roast pork served with rhubarb sauce

Roast rack of pork with rhubarb and ginger

Method

1. Remove the fat and skin from the pork joint and reserve.

2. Make the marinade by placing the onion, ginger, rosemary, garlic, rhubarb, brown sugar, 2 tablespoons of honey and peppercorns in a leak-proof plastic bag.

3. Add the pork and shake well to coat thoroughly with the marinade ingredients. Marinate in the refrigerator for 2-4 hours.

4. Remove and reserve the marinade ingredients. Season the pork with salt and freshly ground pepper.

5. Score the reserved pork fat and skin with criss-cross lines. Rub with salt.

6. Preheat the oven to 180°C/gas 4.

7. Place the skin onto the marinated pork and secure with string. Heat the oil in a heavy-based roasting tray on the hob. Add the pork and brown on all sides.

8. Transfer the pork into the oven and roast for 1 and a half hours. Ten minutes before the end of cooking, brush the pork with the remaining honey to glaze it.

9. Once the pork is cooked through, remove it from the oven, keep covered and rest for 10-15 minutes.

10. While the pork is resting, make the rhubarb sauce. In a saucepan, heat the reserved marinade and pour in the chicken stock. Bring gently to a simmer and cook to a pulp. Blend to a puree using a hand or jug blender.

11. Remove the string from the pork, carve between the bones and serve the meat and crackling with the warm rhubarb sauce.

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Serves: 6

Prep: 25 min, plus 2-4 hrs marinating
Cook: 1 hr 50 min

Ingredients
1 x 6 bone loin of pork (approx 2kg, French trimmed and chime bone removed)
salt and fresh ground black pepper
15ml vegetable oil
250ml chicken stock

For the rhubarb and ginger marinade:

1 large onion, finely diced
5 cm fresh ginger root, grated
4 fresh rosemary sprigs
4 garlic cloves, peeled and chopped
450g rhubarb, sliced
2 tbsp brown sugar
4 tbsp clear honey
12 Black peppercorns, crushed