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  • The Australian Women’s Weekly Food

    Come in from the cold

    Aug 02, 2021 6 minutes

    ROAST PORK WITH CHESTNUTS & PANCETTA

    PREP + COOK TIME 2 HOURS 20 MINUTES (+ REFRIGERATION & STANDING) SERVES 8

    1.7kg boneless loin of pork, rind on
    1 tablespoon salt flakes
    4 slices pancetta (60g), torn into pieces
    4 fresh sage leaves, chopped finely
    1 teaspoon fresh thyme leaves
    220g canned whole chestnuts, drained, chopped coarsely
    ¼ cup (35g) dried cranberries, chopped
    40g butter
    ¾ cup (50g) stale breadcrumbs
    1 teaspoon finely grated orange rind
    2 tablespoons extra virgin olive oil
    2 medium carrots (240g), chopped coarsely
    1½ cups (375ml) water
    3 small beurre bosc pears (540g), unpeeled
    1 teaspoon ground cinnamon
    40g butter, extra
    2 tablespoons plain flour
    2 cups (500ml) chicken stock, approximately

    1 Pat pork rind dry; rub all over with salt. Cover; refrigerate overnight (see notes).

    2 Preheat oven to 240°C/220°C fan.

    3 Heat a small frying pan; cook pancetta, stirring, until crisp. Add herbs; cook until fragrant. Transfer mixture to a large bowl. Add chestnuts, cranberries, butter, breadcrumbs and rind; using your hands, mix until combined. Season. Cool slightly.

    Open out pork; season. Make a 5cm-deep cut under the

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