Try pairing pork with rhubarb and pear relish to discover an entirely new flavour sensation.
- To make the rhubarb & pear relish, combine the pear, sugar and water in a medium saucepan over medium heat. Cover and cook, stirring occasionally, for 5 minutes or until just tender. Stir in the rhubarb, vinegar and ginger. Cover. Increase heat to medium-high and bring to the boil. Uncover and cook for 5 minutes or until the rhubarb is soft and the liquid is absorbed. Transfer to a bowl. Set aside to cool.
- Preheat oven to 230°C. Place the pork, rind-side up, on a clean work surface. Use a sharp knife to score the rind crossways, into the fat layer, at 2cm intervals. Turn the pork over. Sprinkle the sage and rosemary along the centre of the pork. Season with salt and pepper. Roll up to enclose the filling. Use unwaxed white kitchen string to tie the pork crossways at 3cm intervals.
- Brush a roasting pan with 1 teaspoon of oil. Place the pork, rind-side up, in the pan. Drizzle the remaining oil over the pork. Sprinkle with the salt. Rub the salt into the rind. Roast for 20 minutes. Reduce oven temperature to 200°C. Roast for a further 1 hour or until pork is cooked through.
- Transfer the pork to a serving platter and cover loosely with foil. Set aside for 15 minutes to rest before carving. Serve with the rhubarb & pear relish.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set