ROAST HONEY-GLAZED RACK OF PORK

INGREDIENTS FOR TWO PEOPLE

FOR THE RACK OF PORK

  • 300 g rack of pork
  • 2 good soup spoons of honey
  • 1 coffee spoon of powdered turmeric
  • ½ spoon full curry
  • 2 coffee spoons fresh grated ginger
  • ¼ bunch of thyme (lemon thyme if possible)
  • 2 soup spoons of soy sauce
  • 1 coffee spoon of balsamic vinegar
  • 2 soupspoons olive oil
  • 50 grams salted butter
  • 1 pinch pepper
  • Freshly-ground black pepper

ACCOMPANIMENT:

  • 300 g pink mushrooms
  • 8 kumquats
  • 1 soup spoon olive oil

PREPARING THE RACK OF PORK

Preheat one teaspoon of olive oil and 50 grams of butter in an oven dish (preferably cast iron). Brown the rack of pork at high temperature, constantly basting and turning over the meat. Add the turmeric, curry, and mix. Add the honey while turning over the meat. Then add the grated ginger and lemon thyme, while never stopping to turn the pork over and coating it with the sauce.  Deglaze with soy sauce and balsamic vinegar. The meat should brown in about 20 minutes.  Then cover it and bake it for 1 hour at 180°C, 2 hours at 150°C, or 3 hours at 120°C. Baste the rack of pork regularly with the sauce and add a little water from time to time. When the rack of pork is done, add salt and pepper.

PREPARING THE GARNISH

Cut the kumquats into thin slices. Cut the mushrooms into 4 pieces. Panfry quickly in olive oil.  Add salt and pepper.

SERVING

Cut the rack of pork into pieces. Put them onto two serving dishes and add the garnish. Adjust seasoning if necessary with a pinch of fine sea salt and and/or pepper.