Ingredients
Stuffing
Method
1.Pat pork rind dry; rub all over with salt. Cover; refrigerate overnight.
2.Preheat oven to 240°C (220°C fan-forced).
3.Heat a small frying pan over high heat; cook pancetta, stirring, until crisp. Add herbs; cook until fragrant. Transfer mixture to a large bowl.
4.Add chestnuts to pancetta mixture with cranberries, butter, breadcrumbs and rind. Using your hands, mix until combined. Season to taste. Cool slightly.
5.Open out pork; season. Make a 5cm deep cut under the eye to make a pocket. Place stuffing across centre of the pork, pressing into the cut. Roll pork to enclose stuffing. Tie pork at 2cm intervals with kitchen string. Rub rind with oil.
6.Place carrot in a flameproof baking dish; place pork on top. Pour the water into dish. Roast 20 minutes. Reduce oven to 180°C (160°C fan-forced). Discard half the oil from dish; roast pork further 15 minutes.
7.Cut pears into wedges, leaving core and stem intact. Add pears to dish; sprinkle with cinnamon. Roast further 1 hour or until pork juices run clear and pears are tender. Remove pork and pears. Stand pork 10 minutes before slicing.
8.Drain pan juices from baking dish into a jug; place in freezer. Heat extra butter in same baking dish over high heat, add flour; cook, stirring, until browned. Skim fat from pan juices; gradually add juices to dish with half the stock, stirring, until mixture boils and thickens. Add enough of the remaining stock until mixtures reaches desired consistency. Strain into a heatproof serving jug.
9.Serve pork and pears with gravy.
This recipe is not suitable to freeze.
Note
