My ode to autumn pears

As part of my “well if you like redcurrant jelly with roast lamb” and “how about your apple sauce with roast pork” series, may I present – roasting your pears underneath your pork belly joint? Cook a pork belly joint in the normal way that you would – leaving any packaging off, if you can, for at least overnight.  I have a huge stainless steel mixing bowl that I place over the pork, so that it can dry out but not put other foods at risk.

Cook the pork hot, and REMEMBER to have a jar to keep the fat!  I made an onion tart yesterday morning, and rather than use expensive butter, I just used a tablespoon of pork fat.  Usually I would use butter.  My huge joint of pork belly cost me a tenner.  By saving the fat and using it in place of oil or butter, I figure that I’m both saving money and making my food go further.  Every time we make changes like this, being thrifty, we’re minimising food waste and saving money.  This can only be A Good Thing.

Some sweet little roasted pears to provide a little change from your apple sauce?  Or, if you think there’s going to be haters, pears mashed into the apple sauce so no-one knows?  Get on it, and make sure there’s never a leftover, leftover.

Roasted Pork Belly with (Leftover) Roasted Pears

Serves 4-6

Ingredients

3-4 pears
1.5-2kg joint of pork
Loads of salt

Tools

Knife
Lage mixing bowl
Chopping board
Roasting tin
Baking tray
Tea towel/kitchen paper

Time

Overnight rest if possible
2-3 hours cooking and resting

Prep

If possible, remove the joint from packaging the night before you want to cook it
Salt it, cover with the upturned bowl and store in the fridge
On the day of cooking, remove the joint from the fridge a couple of hours before cooking, if possible
Dry the crackling with kitchen paper/clean tea towel
Re-salt

Method

Turn oven to 220C
Place the joint in the oven and roast for 15 minutes
Turn heat to 140C
Every half an hour or so, pour the fat into the waiting jar/bowl
Half an hour before cooking time is up, cut the pears in half and use the teaspoon to remove the cores
Remove joint and place the pears on the tray
Return the joint to the tray, ontop of the pears
Cook for a further 30 minutes
Remove the joint from the oven.  Baste the pears
Cut the crackling off the joint and place on a baking tray, uncooked side up
Return both trays to the oven for about 20 minutes to crisp up

Storage
You can store the pork for a few days in your fridge
Leftover pork?  You can make sarnies, ragu or noodles!

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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