THE PERFECT pork roast dinner

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, plus 40g extra
¾ cup (50g) stale breadcrumbs 1 teaspoon finely grated orange rind
2 tablespoons extra virgin olive oil
2 medium carrots, chopped coarsely
1 ½ cups (375ml) water
3 small beurre bosc pears, unpeeled
1 teaspoon ground cinnamon 2 tablespoons plain flour
2 cups (500ml) chicken stock, approximately

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

2 Preheat oven to 240°C/ 220°C fan.

3 Heat a small frying pan and cook pancetta, stirring, until crisp. Add herbs, cooking until fragrant. Transfer mixture to a large bowl. Add chestnuts, cranberries, butter, breadcrumbs and orange rind,