Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

A Sunday Roast of Pork,
Perry, and Pears

From the book Ripe by
Serves 4 to 6

Culinate recipe editor’s note: I wasn’t able to find the cut recommended by the author, thus missing out on the crackling. That said, this was a delicious dish made with a large pork loin and served with roasted potatoes.


Slow-maturing, hardy varieties of pig, particularly Tamworth and Gloucester Old Spot, make an extraordinarily succulent roast. I like to rub their skin with a salt-and-rosemary paste to encourage it to turn into good crackling. Perry, the cider made from pears, has been made in the south of the country for 200 years and is undergoing a renaissance. I use dry apple cider — and apples instead of pears — when perry proves evasive.

Pork will produce more reliable crackling if the meat is dry before roasting. Leaving it unwrapped and in the open air for an hour will help.


2 Tbsp. rosemary needles
1 Tbsp. sea salt
1 tsp. black peppercorns
5 Tbsp. olive oil
3 lb. rolled leg or loin of pork, scored
2 onions
4 pears
1 cup pear cider


  1. Preheat the oven to 425 degrees. Finely chop the rosemary leaves and crush them with the sea salt and peppercorns, using a mortar and pestle. When you have a sandlike mixture, pour in 3 tablespoons of the olive oil to make a paste.
  2. Put the meat in a roasting pan and massage the rosemary paste into its skin and cut edges. Roast for 20 minutes, then reduce the temperature to 400 degrees and continue to roast for 25 minutes per pound.
  3. While the pork is roasting, peel the onions and cut them coarsely. Let them cook with the remaining oil in a shallow pan over medium heat until soft and palest gold. Peel and quarter the pears (I keep them from browning with a little lemon juice). Add the onions and pears to the roasting pan after the pork has been cooking at the lower temperature for 25 minutes, basting the pears with any available pan juices.
  4. When the pork is ready, remove it from the oven and let it rest in a warm place with the pears, lightly covered with foil (a tight covering will make the crackling soften).
  5. Put the roasting pan over medium hear, add the cider, and boil the juices until reduced to a generous ¾ cup or so. They won’t thicken, but you just want to concentrate the flavor a little. Adjust the seasoning.
  6. Serve the pork in thin slices, together with chunks of its crackling, pears, and oniony pan juices.

This content is from the book Ripe by Nigel Slater.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice