- Serves: 6
- Cook Time: 1 hour 50 minutes
- Prep Time: 25 minutes plus 2-4 hrs marinating
- Effort: easy
- 1 x 2 kg 6 bone pork loin, French-trimmed and chime bone removed
- black pepper
- 15 ml vegetable oil
- 250 ml chicken stock
For the rhubarb and ginger marinade:
- 1 large onion, finely diced
- 5 cm ginger, grated
- 4 sprigs rosemary
- 4 cloves garlic, peeled and chopped
- 450 g rhubarb, sliced
- 2 tbsp brown sugar
- 4 tbsp clear honey
- 12 black peppercorns, crushed
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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