A roast perfect for any occasion. Try this delicious pork ribeye with honey and lemon glaze.
TOTAL TIMEÂ 1 hour 50 minutes (+OVERNIGHT REFRIGERATION & STANDING) | SERVES 6
You will need to start this recipe a day ahead.
Ingredients
2 kg pork loin chops, ribeye roast with 6 ribs
30 g sea salt flakes
60 ml olive oil
2 tbsp lemon juice
1 tbsp honey
2 tbsp fresh thyme leaves
2 celeriac, peeled, cut into wedges
1 garlic bulb, cloves separated, unpeeled
3 tsp caraway seeds
½ cup vegetable stock
25 g butter
MethodScore pork rind at 5mm intervals in a cross-hatch pattern, using a small sharp knife.
Pat pork dry with a paper towel. Rub half the sea salt into the rind, vigorously working it into the skin.
Hold a hair dryer over the pork; move it up and down until the rind feels dry to the touch. Place pork, rind-side up, on a tray lined with baking paper. Refrigerate pork, uncovered, overnight or for up to 24 hours. Stand at room temperature for 20 minutes before roasting.
Preheat the oven to 240°C. Tie pork with string between each cutlet. Rub pork with half the oil and the remaining sea salt. Place pork on a rack on an oven tray, rind-side up. Roast for 30 minutes or until rind blisters. (Your oven will smoke, however, you need this intense heat for really great crackling as the rind will not blister after this stage.)
Meanwhile, combine lemon juice, honey, and thyme in a small saucepan over low heat until the honey is loose. On an oven tray toss celeriac and garlic with the remaining oil, caraway seeds, and half the honey mixture.
Reduce oven to 200°C. Roast celeriac with pork for 1 hour 15 minutes or until the 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 for 15 minutes. Strain cooking juices into a jug, and add to the pan with the remaining honey mixture and stock. Bring to a simmer and cook for five minutes until reduced by half. Whisk in butter.
Serve pork carved into cutlets with roast celeriac and reduced cooking liquid.
A tip: Ask your butcher to score the meat for you.
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