- 2kg loin of pork, on the bone
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 2 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
For the sauce
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 ripe pears, peeled, cored and chopped into chunks
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 1 tbsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 150ml perry or dry cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 2 tbsp golden caster sugar
Heat oven to 240C/fan 220C/gas 9. Dry the skin of the pork with kitchen paper, then rub with the oil and season generously with sea salt. Sit the pork in a roasting tin, then roast for 20 mins. Reduce the heat to 190C/fan 170C/gas 5 and continue to roast the pork for 1 hr 20 mins until cooked and skin has turned to crisp crackling. If the skin isn’t crisp enough, turn the oven back up to 240C/fan 220C/gas 9 for a further 10 mins.
While the pork is roasting, make the pear sauce. Heat the butter in a saucepan and sizzle the pear chunks and fennel seeds together until they start to brown. Add the perry or cider and sugar. Bubble everything down until the perry is reduced and has become sticky and caramelised, and the pear is tender and starting to collapse. If the pears don’t break down, use a potato masher to mash into a rough purée. Serve the sauce in a bowl alongside the pork with your favourite side dishes.