Before salting, dry the pork fat. Massage salt into the skin well then chill, uncovered, for 2-3 hours prior to cooking.
- 1.2kg pork loin
- 2 tsp flaky sea salt
- 500ml chicken stock
- 3 pears
- 60g prosciutto
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tsp allspice
- 4-6 bay leaves, to garnish
1. Preheat oven to 220°C. Score the pork fat well (you can ask your butcher to do this). Pat fat dry with a kitchen towel and massage with the sea salt.
2. Place a sheet of baking paper into a medium roasting dish and add the pork fat-side up. Pour stock around the base of the pork. Cook for 20 minutes until the fat starts to crackle and puff up. Reduce heat to 175°C and cook a further 60-70 minutes, depending on thickness of pork.
3. Cut pears into quarters and remove cores. Wrap each in a small strip of prosciutto and stud with 2-3 cloves.
4. Combine oil, honey and allspice and brush over pears.
5. Arrange pears and a few bay leaves around the pork for the last 15 minutes of cooking. Pour excess honey oil over the pears and cook until golden and tender. Serve pork sliced with crispy crackling and a few golden pears. Spoon over pan juices.
Tip: When you think the pork is ready, remove from the oven and pierce the thickest part of the flesh. The juices should run clear or just pink. As a general rule, cook 1 hour per kg. Cover with foil and rest for 5-8 minutes before slicing.