A delicious centrepiece for your Christmas lunch.
Preheat oven to 230°C or 210°C fan.
Using a sharp knife, score rind. Drizzle oil over skin and rub in salt, pressing into scoring. Place on a rack in a baking pan. Bake for 40 mins. Reduce heat to 200°C or 180°C fan and bake for a further 1 hr 30 mins, or until cooked through. Cover loosely with foil and rest for 15 mins before slicing.
Meanwhile, to make mustard pears, melt butter in a pan on medium. Add sugar, vinegar, mustard, ground cloves and ¼ cup of water. Simmer, stirring, for 2-3 mins, or until well-combined. Add pears and simmer for 5 mins, or until pears have softened and sauce has thickened slightly. Serve mustard pears with pork and roast potatoes.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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