Ipswich & District Kidney Association

Ingredients 

 

 

1.8 kg (4lb) boneless loin of pork, scored and tied 

 

1 tablespoon red wine vinegar 

 

800g (1Ib 12oz) pears, cored and finely sliced 

 

1 white onion, chopped 

 

330g sugar 

 

250ml (9fl oz) white wine vinegar 

 

3/4 teaspoon freshly ground black pepper 

 

3 cinnamon sticks 

 

3 small bay leaves 

 

Sea salt 

 

 

• Put the pears, onion, sugar, white wine vinegar, pepper, cinnamon, bay leaves and 3/4 teaspoon of salt in a saucepan over medium heat and stir until the sugar has dissolved.

• Simmer for 40 minutes, or until the chutney is syrupy, the pears are soft and then leave to cool (the chutney will become less runny on cooling). 

• Preheat the oven to 220 C (425 F/ Gas 7).

• Check the scoring on the pork: for good crackling it should be about 5mm (1/4 inch) deep.

• Use your fingers to rub the red wine vinegar and salt into the pork skin, making sure the salt gets into the score marks.

• Put on a rack in a roasting tin and roast for 20 minutes. 

• Reduce the oven to 200 C (400 F/Gas 6) and roast for another 40-45 minutes, until the juices are al-most clear.

• Let the meat rest out of the oven for 10 minutes before carving and serving with the chutney.

 

 

Serve with pre-soaked, boiled or roast potatoes and boiled vegetables.

 

Serves 8 

 

Source: "Bill Granger ‘Everyday"