COOK IT.
Mix all Dry Rub ingredients together. Score the fat side of the pork rack with a sharp knife, with shallow slices about 2cm (0.79 in) apart. Rub the rub ingredients over the pork rack really well. Place in the fridge to dry brine overnight, or on the kitchen counter for 1-2 hours.
Ignite charcoal in the FUSION. Use butchers’ twine to tie between each bone, pulling tight so the roast forms a more uniform shape to help the pork cook more evenly, and stops any meat coming loose during cooking. Rub the meat all over with the olive oil, then insert the roasting rod through the pork and secure. Place on the Grill spit and cook for 20 minutes.(note: Check every 30 minutes and top up the charcoal as needed.)
While the Pork is starting to cook, make the Peach Glaze by adding all ingredients to a small saucepan over medium heat and mixing until melted and combined. Cook, stirring and reducing for 3-4 minutes, until thick and glossy.
Brush on a layer of glaze over the pork, then continue cooking for 10 minutes, brush glaze on again and cook for another 10 minutes, until the pork’s internal temperature reaches 70°C (158°F).
Remove pork from the rotisserie and allow it to rest for 20 minutes before slicing.
To make the Tahini Dressing, mix all ingredients together to combine.
To make the Lentil Celery Salad. Add all ingredients to a bowl and toss to combine. Spoon over a few tablespoons of the tahini Dressing and toss to coat.
Serve each portion with a chunk of Peach-Glazed Pork and a serving of Lentil Celery Salad. Drizzle over the Tahini Dressing to finish.