Preheat the oven to 160ºC/325ºF/Gas 3.
Place the pork in an ovenproof roasting tin and rub a mixture of the salt and fennel all over the skin. Add the water to the bottom of the pan and roast for 3 hours.
Add the pears to the roasting tin, around the edge of the belly. Briefly baste them in the pork fat before popping the tin back in the oven and continuing to roast it all for a further 30-40 minutes. Combine all the stuffing ingredients in a bowl and set aside.
Once the pork is done, remove it and the pears from teh pan and cover loosely with foil leaving to rest somewhere warm for 10 minutes. (If the crackling isn't as crisp as you'd like it, simply pop the roast under the grill for a few minutes.) Put the tin on the hob over a medium heat and add the loose stuffing ingredients to the warm pan juices. Sauté, stirring gently, until the bread has a nice colour.
Slice the pork and serve with some mashed potatoes, the pears and the loose stuffing.
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- five stars
Delicious. Added pears and potatoes after two hours, and cooked for another hour. Some roasted mushrooms completed the dish, with a sauce made by de-glazing the pan. By Rev C - 25th Jun 2014
- No oven temperature provided
Great recipe - looking forward to cooking it for Friday evening dinner - but oven temperature would certainly help! By foodi - 31st Jan 2014
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