Roast Pork with Figs and Pears Recipe

How to Make Roast Pork with Figs and Pears


  1. 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).
  2. 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).
  3. Rub skin with olive oil and rub generously with salt.
  4. 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.
  5. 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.
  6. 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.