Spiced And Honey Glazed Rack Of Pork

Place the rack of pork into a pan, skin side down and add in hot water. Ensure that whole skin is touching the water. Allow the pork to remain in the water for 3 minutes. Repeat this process 3 times until the skin is softened.
Once the meat is done soaking, remove from the pan and tap the skin dry with a paper towel.
Cover the skin with salt and place onto an oiled pan with low heat, skin side down. Keep moving the meat around and ensure that only the skin is touching the pan and not the meat.
Once skin has crackle looks ready, take off the heat and pat the skin dry. Place the rack onto a baking tray and begin tying each rib separately through the rack. Wrap tinfoil around the bones.
Roughly chop the carrots, the onions, garlic and celery and add to a heated oven safe pan. Drizzle with olive oil.
Place the pork skin side down and sprinkle the meat with salt and pepper as needed. Sprinkle on the spices as preferred.
Make a mix of the olive oil and honey and use as a marinade for the meat. Coat the entire rack, making sure not to touch the skin.

Place the meat skin side up onto the pan over the vegetables, acting as a bed for the rack.
Place the rack into the oven at 180 degrees Celsius and cook for 15 minutes. After this drop the temperature to 160 degrees Celsius and cook for a further 30 minutes.
Once the pork comes out of the oven, place on a plate to rest. Using the same pan with the vegetables, add in water and bring the vegetable stock to a boil.
Blend the flour and butter in a bowl and add to the stock to thicken the mix. Bring the stock up to a boil. Strain the stock through a sieve and save the sauce and vegetables separately.
Start carving the pork and serve hot with the vegetables and sauce.
Enjoy!

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