Roast Pork with Figs

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

For a perfect crunchy crackling, ask your butcher to score the pork skin in a close criss-cross pattern.


  • 2 tbsp olive oil
  • kg boned and rolled loin of pork, skin well scored
  • fine sea salt


Heat the oven to 200°C/gas 6.

Put the olive oil in a large, heavy-based roasting tin and heat it in the oven. Rub the scored pork with salt and pepper. Take the tin out of the oven, put in the pork and roll it in the hot oil to cover it evenly. Return the tin to the oven and