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Roasted pork with poached pear salad

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  • High in protein
  • High in dietary fibre
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

This flavoursome roast pork is served with a colourful poached pear salad. It makes for an impressive and dinner.

  • Serves6
  • Cook time3 hour 35 minutes
  • Prep time20 minutes, + Chilling & resting time
Roasted pork with poached pear salad


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Information

Per Serve

Energy: 2076kJ/496 Cals (24%)

Protein: 24g (48%)

Fat: 24g (34%)

Sat fat: 7g (29%)

Carb: 26g (8%)

Sugar: 26g (29%)

Fibre: 7g (23%)

Sodium: 975mg (50%)