Glazed barbecue rack of pork
Perfect for a gas barbecue, the sweet, zingy cordial glaze adds both flavour and shine to the crunchy crackling.
SERVES 8 PREP 10 mins, plus marinating and resting COOK 1 hr 50 mins
✱ 8-10 bone French-trimmed rack of pork, about 3kg, skin scored
✱ 1tbsp Chinese five-spice powder
✱ 2tsp flaky sea salt
FOR THE GLAZE
✱ 4tbsp ginger cordial
✱ 2tbsp cider vinegar
✱ 1tsp toasted sesame oil
YOU WILL NEED
✱ Meat thermometer
1 Pat the pork dry with kitchen paper then rub the flesh with the five-spice powder. Sprinkle the skin with the flaky sea salt and leave at room temperature for 30 mins, then pat the skin dry again.
Heat the barbecue to around 230C (see
