Pork rib-eye with caraway, honey and lime

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.