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Roast pork with crackling, roast potatoes and warm pear sauce
A proper Sunday roast with crisp crackling and golden roast potatoes. Tinned pears make a quick warm fruit sauce that goes perfectly with the pork.
Cost
€3.08 per serving
Total for 6 servings €18.50
You save €19.53 with this week's offers
Servings
Cost of the amounts used, from Tesco. Buying full packs costs €18.50; see what's left over below.
Includes Clubcard prices. Without the card, those lines cost more.
Allergens
Allergen information is not listed for these recipes yet. Always check the label.
Ingredients and cost
| Ingredient | Amount | Shop | Cost |
|---|---|---|---|
| Pork joint | 1.6 kg Buy 1 × 1.6kg None left over |
Tesco | €12.50 Offer · was Clubcard price |
| Tinned pears | 410 g Buy 1 × 410g None left over |
Tesco | €1.00 Offer · was Clubcard price |
| Frozen roast potatoes | 1.2 kg Buy 2 × 600g None left over |
Tesco | €5.00 Offer · was Clubcard price |
| Total | €18.50 | ||
Left over after cooking
What the full packs hold beyond the amounts used, for the servings above.
Nothing: the packs are used up exactly.
From your cupboard
Vegetable oil, salt, black pepper, butter and ground cinnamon. Not included in the cost.
Method
- Take the pork out of the fridge 30 minutes before cooking and heat the oven to 220°C (200°C fan).
- Pat the pork skin very dry with kitchen paper. Rub it with 1 tbsp oil and plenty of salt, then put the joint in a roasting tin.
- Roast for 25 minutes until the skin starts to bubble and crackle.
- Turn the oven down to 180°C (160°C fan) and roast for 50 minutes.
- Turn the oven up to 200°C (180°C fan). Spread the frozen roast potatoes on a separate baking tray and put them in the oven with the pork for 40 minutes, turning them halfway, until golden and crisp.
- Check the pork is cooked: the juices should run clear when the thickest part is pierced with a skewer, with no pink meat, or a meat thermometer should read at least 75°C in the centre. Lift the pork onto a board, cover loosely with foil and rest for 15 minutes. Turn the oven off and leave the potatoes in it to keep warm.
- Meanwhile, drain the pears, keeping 3 tbsp of the juice. Chop the pears and put them in a small pan with the juice, a knob of butter and a pinch of cinnamon.
- Simmer the pears for 6–8 minutes, stirring, until very soft, then mash roughly with a fork.
- Cut the crackling away from the pork and break it into pieces, then carve the meat into slices.
- Serve the pork with the crackling, roast potatoes and a spoonful of warm pear sauce.