Roast Pork with Figs and Pears Recipe
How to Make Roast Pork with Figs and Pears
- Remove the pork from wrapper and pat dry using paper towel. Score lines across skin and rub with 1½ teaspoons of salt. Place in the fridge, uncovered, for a minimum of 12 hours (or overnight).
- Remove pork from fridge 30 minutes prior to cooking and pat dry with paper towel. Preheat oven to 230°C (or 210°C fan-forced).
- Rub skin with olive oil and rub generously with salt.
- Line a baking dish with greaseproof paper and bake pork for 30-40 minutes, until skin is well crackled. Reduce oven temperature to 165°C (or 145°C fan-forced) and cook for approximately 1 hour. Turn roasting dish in oven and bake for a further 15 minutes.
- Add onions, pears, figs and garlic to a large bowl, drizzle generously with olive oil. Mix using your hands to unsure ingredients are evenly coated. Scatter them around the pork and bake for a further 30 minutes, or until internal core temperature reaches 75°C or until juices run clear when skewered in the centre.
- When the pork has reached temperature, remove from oven and let the pork rest for 20 minutes before carving.
Note: Total cooking time should be 35 minutes per kg of pork.