EASY OUTDOOR entertaining

Feed family and friends with our tasty barbecue menu

- ROSE FOOKS

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.

2 Heat the barbecue to around 230C (see Cook's tip, left). Roast the pork, skin-side down, over indirect high heat, with the lid closed, for 20-30 mins to crackle the skin; avoid lifting the lid during this time.

3 Reduce the barbecue to 190C indirect medium heat. Turn the pork crackling-side up and cook over indirect heat for a further 1 hr 20 mins until the rack is cooked through.

4 Meanwhile, stir together the cordial, vinegar and sesame oil. Ten mins before the end of the cooking time, brush the glaze over the pork, basting regularly. Check the temperature with the meat thermometer - once it reaches 70C, it's cooked. Wrap the pork in foil and leave to rest for 15 mins before carving.

PER SERVING 273 cals, 17g fat, 6g sat fat, 4g carbs

COOK'S TIP 

A large joint like this works best on a barbecue that can be covered. If your model doesn't have a temperature gauge, barbecue thermometers also are available for checking cooking temperatures.