Roast pork shoulder with stuffed onions
- 6 large red onions (1.2kg), unpeeled
- 2 kilogram (4-pound) pork shoulder, bone-in, rind scored
- 1 teaspoon olive oil
- 3 teaspoon sea salt flakes
- 1 bunch fresh sage
- 1 cup (70g) fresh breadcrumbs
- 1/3 cup (55g) currants
- 2 tablespoon finely chopped pancetta
- 2 tablespoon finely chopped fresh curly parsley leaves
- 30 gram (1 ounce) butter, melted
- 6 small ripe pears (600g), peeled, cored, cut into 6 wedges each
- 2 tablespoon caster (superfine) sugar
- 1/3 cup (80ml) apple cider vinegar
- 1Preheat oven to 220°C/425°F. Line two roasting pans with baking paper.
- 2Slice the top 3cm (1¼ inches) off each onion; place onions in one pan. Roast, on bottom oven shelf, for 40 minutes or until soft in the centre and skin starts to darken. Cool slightly.
- 3Pat pork dry with paper towel; rub scored skin well with oil, salt and season with freshly ground black pepper. Place half the sage leaves on base of second pan; place pork, skin-side up, on sage. Roast for 25 minutes.
- 4Meanwhile, combine breadcrumbs, currants, pancetta, parsley and butter in a medium bowl. Finely chop 1 teaspoon of the remaining sage; add to bowl. Using a small knife and a spoon, remove soft centres from onions, leaving a 1.5cm (¾-inch) thick edge around outside; discard onion centres. Fill onion cavities with breadcrumb mixture, slightly mounding crumbs over the top of onions.
- 5Reduce oven to 180°C/350°F. Roast pork for 20 minutes; place stuffed onions on a separate shelf. Roast pork and onions for a further 1 hour. To test if pork is cooked, insert a meat thermometer into centre of thickest part: internal temperature should reach 71°C/160°F for medium and 77°C/170°F for well done. Rest pork and onions, covered loosely with foil, for 10 minutes.
- 6Meanwhile, to make pickled pear; place pear, sugar and 2 tablespoons of the vinegar in a heavy-based saucepan; bring to a simmer over medium-high heat. Cook for 35 minutes or until pear is translucent and liquid is reduced. Add remaining vinegar.
- 7Transfer pork to a warm platter; rest, covered loosely with foil, for 10 minutes.
- 8Serve pork with stuffed onions and pickled pear.
Serving suggestion: deep-fry remaining sage leaves; serve them on top of roasted onions.
The Latest from Australian Women's Weekly Food
- Coconut, tomato and lentil soupJan 20, 2022
- 30 sweet slice recipesJan 20, 2022
- Fresh tomato pizzettasJan 20, 2022
- Our best Italian recipesJan 19, 2022
- 22 marvellous muffin recipesJan 19, 2022
- Marbled cheesecake browniesJan 19, 2022
- Lemon chicken casseroleJan 19, 2022
- Lemon sliceJan 19, 2022
- Cinnamon doughnutsJan 19, 2022
- Chicken cacciatoreJan 19, 2022
- Chilli jamJan 19, 2022
- Garlic breadJan 19, 2022
- 10 classic recipes to master once and for allJan 19, 2022