Thyme-roasted pork with pan-fried pears & perry gravy
You were waiting for it, the third recipe from the Waitrose Cellar Spring Foodie Case has arrived! A mouthwatering thyme-roasted pork to match with a spicy German Riesling from Dr. Loosen.
To receive the wines perfectly matching the 6 seasonal recipes, buy the Spring Foodie Case now £83.94 at Waitrose Cellar which comes with the leaflet. Delivery is free and there is a minimum purchase of any 6 bottles.
Serves 6 (with leftovers)
Prepare 25 minutes
Cook 2 hours 10 minutes
- 2kg leg of pork, boned, or belly, rolled and scored
- 1 tsp sea salt
- 8 sprigs fresh thyme
For the roasted garlic and shallots:
- 400-500g shallots (about 18-24)
- 12 cloves garlic
For the pears:
- 25g unsalted butter
- 3 pears, peeled, cored, and cut into quarters, lengthways
- 1bsp Demerara sugar
For the gravy:
- 500ml perry (pear cider)
- 100ml double cream
Remove the pork from the fridge about 30 minutes before cooking. Preheat the oven to 220°C/gas mark 7, and dry the pork with clean dry kitchen paper. Check the skin has been thoroughly scored and, if necessary, add a few more cuts using a sharp knife. Rub salt into the skin, tuck the thyme into the centre and place in a roasting tray. Allow 25 minutes per 500g pork plus 25 minutes. Roast on the highest shelf for the first hour, then turn the oven down to 190°C/gas mark 5 for the remaining cooking time.
Meanwhile, prepare the roasted garlic and shallots. Pour boiling water over the shallots and leave for 5 minutes. Put whole garlic cloves in a saucepan with boiling water, cook for 5 minutes then run them under cold water and peel off the skins.
Add the shallots and garlic to the roasting tin about 45 minutes before the end of cooking time. When the pork is cooked, transfer to a serving plate, cover and leave to rest for 15 minutes. Transfer the shallots and garlic into a heatproof serving dish, leaving behind a few garlic cloves to mash into the pan juices.
While the pork is resting, heat the butter in a frying pan and fry the pear quarters until tender and golden. After a minute or two, stir in the sugar, turning the heat to low. Spoon into a serving dish. Place the roasting tray with the juices onto the hob. Mash in the reserved garlic cloves. Add the perry, bring to the boil and pour in the cream. Let the gravy bubble and reduce. Season and pour into a gravy boat to serve with the pork and pears.
If the crackling isn’t crispy enough once the pork is cooked, remove it from the meat and cut into pieces with kitchen scissors. Pop the pieces onto a baking tray and put back in the oven, at 220°C/gas mark 7 to crispen up.
To Pair With...
Dr. Loosen Ürziger Würzgarten Riesling Kabinett
Ernie Loosen has been producing high quality German wines since 1888. And this one proves it!
You might be surprised that we suggest white wine with pork, particularly a Riesling. However, its spicy, apple flavours are the ideal foil to the meat. Its high levels of acidity make it perfect with the fattiness of the pork.
View the Spring Foodie Case booklet containing all the recipes.
Updated 23rd May 2014