Honey, Mustard & Ginger Glazed Pork Roast
The key to ensuring this pork roast caramelises beautifully is to continue basting it in the last 15 mintues of cooking. A sticky pork roast flavoured with sweetness from the honey and mustard and warmth from the ginger and whisky will be enjoyed by all around the dinner table. The skin is removed, crackled separately & served along side the pork.
Serve with this pear slaw recipe & roast potatoes
Serves 4-6
Prep: 15 mins
Cook: 1h 15mins
Gluten free
Ingredients
2kg Rolled Pork roast leg or shoulder
2 tbsp honey
1 tbsp pear & whisky mustard - Kielty’s
1½ tbsp fish sauce
2 tbsp ginger, minced or paste
Juice of ½lemon
1 tsp salt for the pork skin
Instructions
Remove all packaging from the pork roast and pat the skin dry. Place on a tray and in the fridge uncovered for 24 hours or up to 48 hours before cooking. This ensures the skin dries out and make the most delicious pork crackling.
On the day of cooking - preheat the oven to 220c fan. Remove the pork skin carefully in one piece and set a side on a plate for later.
Mix the honey, mustard, fish sauce, ginger & lemon together in a bowl.
Unroll the pork roast and marinade the inside with half of the mustard mix and season well. Roll back up and cover with the rest of the mixture and season before placing in a oven dish.
Cover loosely with foil as not to touch the top of the roast. Place in the centre of the oven and roast for 45 minutes.
In the meantime, salt the pork skin with 1 tsp of salt making sure you rub it all over. Place the skin on a wire rack (a cooling tray works really well here) and sit on a lined baking tray. Place in the oven on the same shelf as the pork roast if there is room or the shelf below - making sure there is enough room for the skin to crackle.
Roast the skin for 40-50 minutes, or until small bubbles form on the surface and the rind is golden and crisp. Remove from the oven, cool for 5 minutes, then cut into pieces with a sharp knife or kitchen scissors.
After 45 minutes of cooking the pork roast, remove the foil and baste the pork with the juices in the bottom of the baking dish. Pop back into the oven and keep basting every 5 minutes for the last 15 minutues to get a sweet sticky coating.
Remove from the oven and baste one last time. Leave to stand for 10 minutes before craving.
Serve sliced on a platter with leftover sauce drizzled over & pork crackle as a side dish.
Hints & tips
Pork - The trick to this roast cooking quickly is removing the skin and unrolling it. Marinating it and covering it to cook helps stop it drying out. Any roasts bigger than 2kg will need a longer cooking time. Reduce the temperature to 200c fan and cook for an extra 15 mins per 500g.
Pork can be a little pink when cooked, the internal temperature needs to reach 62-63c, if the pink freaks you out, keep cooking until it reaches 68c
Alternative - Try marinating and roasting a beef roast with this recipe.
Glaze - If the glaze has become too thick after the 45 minutes add 1-2 tbsp of water to thin out before basting the roast.
Crackling - Cook the crackling before roasting the pork, leave at room temperature and warm through when ready to serve.
Serving suggestion - The roast goes well with roast potatoes and this pear slaw recipe.
Portion size - Serves 4-6. Leftover roast can be made into lunch rolls paired with the pear slaw.
Storage - Store in the fridge for 3 days in a container to stop the meat drying out. Reheat covered in the mircrowave or oven.
The crackling - well lets face it…. there wont be any leftovers!
