Slow Cooked Pork with Cardamom Roast Pears Recipe | Abel & Cole
Slow Cooked Pork with Cardamom Roast Pears
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Prep: 15 mins
Cook: 2 hrs 30 mins + resting
Turn a beautiful organic pork shoulder into a feast full of crackling and spice. Slow cooked with seasonal cardamom and ginger infused pears, this roast is a proper winter showstopper.
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522 kcal
(per portion)
Ingredients you'll need
  • 1.2kg pork shoulder, boned and rolled
  • 4 pears
  • 6 cardamom pods
  • A thumb of ginger
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 500ml perry, cider or water
You'll need
Step by step this way
  • 1.

    Preheat your oven to 220°C/Gas 7.

  • 2.

    Set your pork in a smallish roasting dish, skin-side up. Use a small sharp knife and make scores about 1 cm apart through the skin into the fat, but not so deep that you cut into the meat. Try not to cut through the string.

  • 3.

    Rub a good pinch of salt and pepper right into all the scores. Be generous with the salt, it makes for amazing crackling. Pull the skin apart a little if you need to. Brush any excess seasoning off the surface then turn the meat over. Use the excess seasoning on the rest of the meat.

  • 4.

    Roast the pork for 30 mins, till the skin starts to puff up and it’s turning into crackling.

  • 5.

    Meanwhile, peel, core and quarter the pears. Peel the ginger by scraping it with the edge of a teaspoon. Finely grate the ginger. Gently crush the cardamom pods in a pestle and mortar. Discard the papery husks. Finely crush the seeds. Add the ginger with a pinch of salt and muddle together. Tip into a bowl with the pears and toss to coat.

  • 6.

    Take the pork out of the oven. Lower heat to 160°C/ Gas 3.

  • 7.

    Nestle the cardamom and ginger pears around the meat. Pour in half of your perry (or 250ml water). Cover the dish snugly with a double layer of tin foil. Return to the oven. Roast for a further 2 hrs.

  • 8.

    Unwrap your meat. Put onto a dish. Let it rest for a good 30 mins to 1 hr before carving. Whip up your sides and gravy while it rests.

  • 9.

    Your pears will have cooked down into little sweet nuggets. Spoon out the pears that are still holding their shape. Set them next to the pork.

  • 10.

    Scrape any mushy pear bits and all the pan juices into a saucepan. Place over high heat. Let it sizzle for a mo. Pour in the rest of your perry (or 250ml stock).

  • 11.

    Let it bubble up and reduce down. Taste. Season as needed. Strain the gravy into a jug. Carve thick slices of pork and serve with the cider gravy and spiced pears.