Roast pork with pears, perry & new potatoes
CO RECVER IPE
This roast has a wonderful mix of textures, from crunchy crackling to deliciously soft pears SERVES 8 READY IN 2HRS 50MINS PRICE PER SERVING ÂŁ1.22 3tbsp olive oil 2tsp fresh thyme leaves 1 clove garlic, crushed 2kg boneless pork leg joint 1 large onion, thickly sliced tsp sea salt 1kg baby new potatoes, halved 3 frm pears, quartered 300ml perry (pear cider) 1tbsp cornfour, mixed with 3tbsp cold water
1 Preheat the oven to 200C/180C Fan/Gas 6. 2 In a small bowl, mix 1tbsp of the oil, 1tsp of the thyme and the garlic to make a paste. Rub on the underside of the pork and set aside. 3 Spread the onion slices over the middle of a large roasting tray to act as a trivet. Top with the pork joint, skin side up, and rub
Pat the pork joint dry before cooking for a crispier crackling
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the skin with the sea salt. 4 Cook for 20mins before reducing the heat to 160C/140C Fan/Gas 3. Cook for a further 1hr 30mins. Remove from the oven. 5 Toss the baby new potatoes, pear quarters and remaining thyme in the rest of the oil and arrange around the pork. Return to the oven for a further 40-50mins until the potatoes are cooked and the pears are starting to turn golden. 6 Remove the meat, pears and potatoes from the pan and set aside, keeping
them somewhere warm. 7 To make the gravy, tip any fat out of the roasting tin and place the tin on the hob over a medium heat. Add the perry and bring to the boil, scraping any sticky bits off the bottom of the pan and mashing the onion slices with a wooden spoon. Add the cornfour mixture, stir and allow to reduce slightly before straining the gravy through a sieve to serve with the pork. Each 500g serving contains: ENERGY
FAT
2,238kj Med 535kcal 19g 27% 27%
SATURATES SUGARS Low Low
6g 30%
SALT Low
9.5g 1.00g 11% 17%
of your reference intake. Typical energy values per 100g: 448kJ/107kcal