Pork rib-eye with caraway, honey and lime

Pork rib-eye with caraway, honey and lime

By
From
Moorish
Serves
6
Photographer
Mark Roper

There is something wonderfully impressive about pork rib-eye, which makes it a terrific option for a dinner party or celebration. Its flavour is good, for today’s low-fat porkers, and you can cook it with or without its crackling. In this dish, the meat is rubbed with a spice mix and glazed during the cooking process, so ask your butcher to remove the crackling for you. (You can always cook it separately.) While you’re at it, make sure you ask for a piece from a smallish animal, with six ribs attached, and neatly tied.

Ingredients

Quantity Ingredient
3 garlic, crushed with 1 heaped teaspoon sea salt
1/2 teaspoon cracked black pepper
1 teaspoon caraway seeds
1.5kg pork rib-eye, (you want 6 ribs)
50ml olive oil
1 litre water

Glaze

Quantity Ingredient
1 small lime, juiced and zested
3 tablespoons honey

Method

  1. Mix the garlic paste with the pepper and caraway seeds and rub this all over the meat. Use your hands and make sure you massage it into all the little nooks and crannies. Cover the meat and leave it in a cool place for an hour or so to allow the flavours to permeate.
  2. Preheat the oven to 220°C.
  3. Arrange a roasting rack in a large roasting pan and sit the pork on top. Wrap the sticking-up bones with aluminium foil to stop them charring in the heat. Pour the oil and water over the meat to create some steam and provide extra moisture during the cooking process.
  4. Put the pan into the oven and cook for 20 minutes, then lower the heat to 160°C and cook for a further hour and 20 minutes. Check every 30 minutes or so and splash in more water if necessary.
  5. While the joint is cooking, make the glaze by heating the lime juice, zest and honey in a small pan, until it all melts together.
  6. About 5 minutes before the end of the cooking time, take the joint out of the oven and turn the heat back up to 220°C. Brush the joint with the glaze and return it to the oven for the remaining 5 minutes or until it starts to caramelise a lovely bubbly brown.
  7. To serve, cut into thick chops with a very sharp knife. Reduce the pan juices with a few knobs of butter and drizzle over the meat. Serve with roasted vegetables or a big bowl of creamy mashed potatoes.
Tags:
Malouf
Greg
Lucy
Moorish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again