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Ingredients
- 1½kg pork loin
- Salt
- Olive oil
- 50g butter
- 2 tbsp castor sugar
- 3 brown pears, cut into eighths, cores removed
- 3 heads witlof, cut into sixths
- Pepper
- 1 tbsp balsamic vinegar
Method
Preheat oven to 220C. Place pork on a rack in a roasting tray. Score the rind of the pork and rub with salt. Drizzle with olive oil and bake for 15 minutes. Reduce heat to 180C, cook for one hour, 45 minutes. Remove from oven and rest for 20 minutes in a warm place. Over a medium heat, put butter and sugar in a frypan and cook until caramelised. Add pears and toss to coat in the mixture. Cook for three minutes, add witlof, season and toss. Cook for one minute, add vinegar to finish. Serve with pork and crackling.
