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Honeyed pear pie

Fruity dessert

Honeyed pear pie

25 minutes

Pear-and-pecan crumble

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Pear-and-pecan crumble

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Fruity dessert

Rose-and-ginger poached pears with mascarpone and crushed biscotti

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Dutch pear pancake

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Dutch pear pancake

Whole baked pears

Fruity dessert

Whole baked pears

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Warm buttered pear, apple and Gorgonzola salad

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Apple-and-pear gruyère mini tarts

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Apple-and-pear gruyère mini tarts

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Milk-chocolate salted caramel, pear and Camembert toasted sandwich

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Baked caramelised pear stack

Baked caramelised pear stack

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Rose-poached peaches

Rose-poached peaches

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Italian-styled pork belly roasted with verjuice and pears

Italian recipes

Italian-styled pork belly roasted with verjuice and pears

1½ hours

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Italian-styled pork belly roasted with verjuice and pears

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1½ hours

Ingredients

1.5 kg deboned pork belly
6 ripe pears, halved lengthways
1 kg Woolworths specialty onions, halved
4 bay leaves
1½ cups verjuice
2 cups chicken stock
Sea salt and freshly ground black pepper, to taste
Mashed potato, for serving

Method

Preheat the oven to 180°C.

Place the pork belly in a large roasting pan, skin side up. Score the skin and place the pears, onions and bay leaves around the pork. Combine the verjuice and chicken stock and pour into the roasting dish until it comes halfway up the side of the pork, but doesn’t cover the skin. Season to taste.

Roast for 1–1½ hours, or until the meat is tender and the skin is crisp. The pears and onions should be golden and caramelised.

Serve immediately with mashed potato.