Serves: 4 - 6
Cooking Time: 1 hour 15 minutes
|1 x 5-6 rib||Mt Mercer Pork Loin Rack|
|20||pickling onions, peeled and trimmed|
|10 g||pickling spice|
|1 Litre||apple cider vinegar|
|500 g||castor sugar|
Method: Pre-heat oven to 220°C
Score pork rind thinly with a sharp knife or Stanley knife.
Rub surface with oil and dust with salt. Allow to stand for 10 minutes.
Place pork in a baking dish rind side up in the pre-heated oven at 220°C for 20 minutes
Reduce oven temperature to 180°C for 25 minutes per 500 g (around 50 minutes). Remove and rest for 10 minutes prior to serving.
Place onions in a large saucepan with the pickling spice and vinegar. Bring to the boil. Remove onions and set aside.
Add the sugar and thyme to the liquid and stir until sugar is dissolved. Bring to the boil and boil until liquid is reduced by half. Reduce heat and return the onions to the pan.
Continue to cook until mixture turns golden. Remove from heat.