Pork roast with prosciutto pears
Before salting, dry the pork fat. Massage salt into the skin well then chill, uncovered, for 2-3 hours prior to cooking.
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- Preheat oven to 220 degC. Score the pork fat well (you can ask your butcher to do this).
- Pat fat dry with a kitchen towel and massage with the sea salt.
- Place a sheet of baking paper into a medium roasting dish and add the pork fat-side up.
- Pour stock around the base of the pork. Cook for 20 minutes until the fat starts to crackle and puff up.
- Reduce heat to 175 degC and cook a further 60-70 minutes, depending on thickness of pork.
- Cut pears into quarters and remove cores. Wrap each in a small strip of prosciutto and stud with 2-3 cloves.
- Combine oil, honey and allspice and brush over pears.
- Arrange pears and a few bay leaves around the pork for the last 15 minutes of cooking.
- Pour excess honey oil over the pears and cook until golden and tender.
- Serve pork sliced with crispy crackling and a few golden pears. Spoon over pan juices.
Tip: When you think the pork is ready, remove from the oven and pierce the thickest part of the flesh. The juices should run clear or just pink. As a general rule, cook 1 hour per kg. Cover with foil and rest for 5-8 minutes before slicing.