Alive and Cooking

Pear Poached Pork

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(Serves 4)
650g pork rashers
4 small pink pears, halved
500ml vegetable stock
6 sage leaves
Worcestershire sauce
1 leek, cut 3cm thick diagonally
2 cloves of garlic
Olive oil
100g wild roquet leaves
50g snow peas
Bunch of asparagus tips
½ cucumber, peeled and sliced
Extra virgin olive oil


Heat frying pan. Splash in olive oil and fry the pork for about 5 minutes on each side.
Add the leek, pear, and sprinkle over with sage leaves, garlic, Worcestershire and the stock. Bring to the boil. Place the lid on the pan and simmer for 60-90 minutes.
Now turn up the heat, remove the lid and boil to reduce the liquid in the pan.
Splash extra virgin olive oil into the pan and toss in the asparagus and the snow peas to heat through. Toss through the rocket leaves.
Place sliced cucumber on a serving plate and pile with the rocket leaves, heated asparagus and snow peas. Place sliced pork and pear and leek over the top and drizzle with the pan juices.

Pear Poached Pork