This flavoursome roast pork is served with a colourful poached pear salad. It makes for an impressive and dinner.
Serves66
Cook time3 hr 35 mins3 hour 35 minutes
Prep time20 mins20 minutes, + Chilling & resting time
+ Chilling & resting time
Ingredients
1.8kg Coles Australian Pork Shoulder Roast Boneless
1 tbs sea salt flakes
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 cup (250ml) chicken stock
6 small firm pears, peeled
1 1/2 cups (375ml) red wine or cranberry juice
2 cinnamon sticks or quills
2 whole star anise
1/4 cup (55g) caster sugar
120g pkt Coles Australian Baby Rocket
1 fennel, finely shaved, fronds reserved
4 radishes, thinly sliced
1/4 cup (60ml) olive oil
2 tbs sherry vinegar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Pat pork rind dry with paper towel. Place in a roasting pan. Spray with olive oil spray. Sprinkle with salt, cumin and fennel seeds. Pour stock around the pork. Cover with foil. Roast for 3 hours or until very tender.
Step 2
Meanwhile, combine pears, wine or cranberry juice, cinnamon, star anise and sugar in a saucepan over medium heat. Add enough water to cover the pears. Cover with a disc of baking paper to keep the pears submerged in the liquid. Bring to a simmer. Reduce heat to low. Cook for 1 hour or until tender. Transfer the pears to a bowl and place in the fridge to chill.
Step 3
Remove foil from pork. Increase heat to 240°C. Roast for 30 mins or until the rind crackles. Loosely cover with foil and set aside for 15 mins to rest.
Step 4
Place 1 cup (250ml) poaching liquid over high heat. Bring to the boil. Add pork juices from the pan. Cook, stirring, for 5 mins or until sauce reduces by half.
Step 5
Slice the pears. Place in a bowl with rocket, fennel, radish, reserved fennel fronds, oil and vinegar. Season. Fold to combine. Divide salad among serving plates. Slice pork. Arrange on the plates and drizzle with the sauce. Season.
Waste wise
Quarter leftover radishes, then pickle in a mixture of water, vinegar, honey and salt. Store in a sterilised jar in the fridge for up to 1 week and use in salad.
Prep time20 mins20 minutes, + Chilling & resting time
+ Chilling & resting time
Ingredients
1.8kg Coles Australian Pork Shoulder Roast Boneless
1 tbs sea salt flakes
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 cup (250ml) chicken stock
6 small firm pears, peeled
1 1/2 cups (375ml) red wine or cranberry juice
2 cinnamon sticks or quills
2 whole star anise
1/4 cup (55g) caster sugar
120g pkt Coles Australian Baby Rocket
1 fennel, finely shaved, fronds reserved
4 radishes, thinly sliced
1/4 cup (60ml) olive oil
2 tbs sherry vinegar
Description
This flavoursome roast pork is served with a colourful poached pear salad. It makes for an impressive and dinner.
Method
Step 1
Preheat oven to 150°C. Pat pork rind dry with paper towel. Place in a roasting pan. Spray with olive oil spray. Sprinkle with salt, cumin and fennel seeds. Pour stock around the pork. Cover with foil. Roast for 3 hours or until very tender.
Step 2
Meanwhile, combine pears, wine or cranberry juice, cinnamon, star anise and sugar in a saucepan over medium heat. Add enough water to cover the pears. Cover with a disc of baking paper to keep the pears submerged in the liquid. Bring to a simmer. Reduce heat to low. Cook for 1 hour or until tender. Transfer the pears to a bowl and place in the fridge to chill.
Step 3
Remove foil from pork. Increase heat to 240°C. Roast for 30 mins or until the rind crackles. Loosely cover with foil and set aside for 15 mins to rest.
Step 4
Place 1 cup (250ml) poaching liquid over high heat. Bring to the boil. Add pork juices from the pan. Cook, stirring, for 5 mins or until sauce reduces by half.
Step 5
Slice the pears. Place in a bowl with rocket, fennel, radish, reserved fennel fronds, oil and vinegar. Season. Fold to combine. Divide salad among serving plates. Slice pork. Arrange on the plates and drizzle with the sauce. Season.
Waste wise
Quarter leftover radishes, then pickle in a mixture of water, vinegar, honey and salt. Store in a sterilised jar in the fridge for up to 1 week and use in salad.
