Name: Roast Pork with Figs
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: French
Ingredients: 200 ml white wine; 100 ml water; 20 g flour; 100 ml vegetable water; 2 tbsp olive oil; fine sea salt; 1½ kg boned and rolled loin of pork, skin well scored; freshly ground black pepper; 20 ripe figs

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

The French Kitchen

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.

Ingredients

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

Method

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

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Ingredients

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