Crispy pork loin with honey pears

Name: Crispy pork loin with honey pears
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 2 kg Pork loin with rind; 1 TABLESPOON ground coriander seeds; 1 TABLESPOON Caraway seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 ml Meat broth; 3 red onions; 15 g fresh ginger; 4 Pears; 3 Spring onions; 1/4 collar Parsley; 1 TABLESPOON Olive oil; 1-2 TABLESPOONS liquid honey; 7-10 Tbsp Sugar; 1 (0,33 l) bottle of malt beer; 3 TABLESPOONS Beet syrup; 3-4 Tbsp dark sauce thickener; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

2 kg Pork loin with rind
1 TABLESPOON ground coriander seeds
1 TABLESPOON Caraway seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 ml Meat broth
3 red onions
15 g fresh ginger
4 Pears
3 Spring onions
1/4 collar Parsley
1 TABLESPOON Olive oil
1-2 TABLESPOONS liquid honey
7-10 Tbsp Sugar
1 (0,33 l) bottle of malt beer
3 TABLESPOONS Beet syrup
3-4 Tbsp dark sauce thickener
7-10 Tbsp Aluminium foil

Directions

1
Cut the rind lengthwise with a sharp knife. Mix coriander, caraway, 1 tablespoon salt and pepper. Rub meat and rind with it. Place the meat with the rind facing upwards on the fat pan of the oven.
2
Pour over 500 ml of hot stock and cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 2 1/2 hours. After approx. 1 1/4 hours, pour 250 ml of hot stock over it and continue cooking.
3
Top the roast again and again with frying utensils.
4
Approx. 25 minutes before the end of the cooking time, increase the oven temperature (electric oven: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) so that the rind can "pop" open. Peel onions and cut them into thin rings.
5
Peel the ginger and cut into fine pieces. Wash the pears, quarter them and cut out the core. Cut quarters into slices. Clean and wash spring onions and cut into thin rings. Wash parsley, shake dry, pluck leaves and chop finely.
6
Heat the oil in a large frying pan. Fry the onions for 3-4 minutes, turning them over. Add pear wedges and ginger and fry for about 3 minutes. Stir in honey shortly before the end of the cooking time.
7
Season to taste with salt, pepper and sugar. Remove the pears from the stove, mix in the spring onions and parsley.
8
Mix 100 ml malt beer and beet syrup. Spread the malt beer syrup on the rind approx. 5 minutes before the end of the cooking time. Pour on the rest of the malt beer. Remove the finished roast from the fat pan. Wrap meat loosely in aluminium foil.
9
Pour frying stock through a sieve into a pot and bring to the boil, stir in the sauce thickener and simmer for about 1 minute. Season to taste with salt and pepper. Cut the roast open and arrange on a plate with honey pears.
10
Add the sauce. Mixed leaf salad tastes good with it.