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  • The Australian Women’s Weekly Food

    Festive feast

    Jun 30, 2019 5 minutes
    PHOTOGRAPHY LOUISE LISTER STYLING LUCY TWEED
    PHOTOCHEFS
    ANGELA DEVLIN & TESSA IMMENS

    ROAST PORK WITH BALSAMIC PEARS

    PREP + COOK TIME 2 HOURS (+ OVERNIGHT REFRIGERATION & STANDING)

    SERVES 8 OR 16 AS PART OF A BUFFET

    2.25kg 8 rib rack of pork, rind on, scored thinly (see notes)
    ¼ cup (60ml) olive oil
    3 teaspoons sea salt flakes, crushed lightly
    6 beurre bosc pears (1kg), quartered or halved
    2 tablespoons balsamic glaze
    1 cup (140g) skinless hazelnuts 100g baby spinach and rocket salad mix

    1 Pat pork dry with paper towel. Place pork, rind-side up, on a tray lined with paper towel. Refrigerate, uncovered, overnight or for up to 24 hours. Stand pork at room temperature for 20 minutes before roasting.

    Preheat oven to 240°C/220°C fan. Rub pork with half the oil; rub all over with the salt. Place pork on an oven tray, rind-side up. Roast for 20

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