Perfect match: perry-braised bacon with pear and parsnip

AT A GLANCE

  • Serves 6 people

  • 750 ml (3 cups) perry (see note)
  • 60 ml (¼ cup) cider vinegar
  • 110 gm (½ cup firmly packed) brown sugar
  • 1 tsp cloves
  • 1 kg piece of bacon, cut lengthways into thirds
  • 400 gm (about 6) parsnips, peeled and halved lengthways
  • 2 firm Packham pears, cut into wedges
  • 200 gm peeled chestnuts (see note)
  •  
  • Lemon and nutmeg spinach
  • 50 gm butter, coarsely chopped
  • 4 bunches (about 1.2 kg) English spinach, trimmed, washed
  • 2 lemons, finely grated rind and juice only
  • ¼ tsp finely ground fresh nutmeg
01   Bring perry, vinegar, brown sugar and cloves to the boil in a saucepan over medium heat and cook until reduced to 2 cups (about 25 minutes). Season to taste with sea salt and freshly ground black pepper, then cool.
02   Place bacon in a roasting pan, pour over reduction, turn to coat, cover with foil and refrigerate overnight, turning occasionally.
03   Preheat oven to 200C. Remove foil from roasting pan and add parsnip, pear and chestnuts. Replace foil and roast for 35 minutes. Remove foil, increase heat to 220C and roast, basting frequently and turning pork halfway through cooking, until pork is golden (about 1 hour).
04   Meanwhile, for lemon and nutmeg spinach, melt butter in a large frying pan over medium heat, add spinach and lemon rind and cook, stirring occasionally, until wilted (about 5-7 minutes). Season to taste with lemon juice, nutmeg, sea salt and freshly ground black pepper. Serve pork with roasted parsnips, pears and chestnuts and spinach to the side.

Note Perry is available from select liquor shops. If it's unavailable substitute with cider. Peeled chestnuts are available from Cheznuts. You will need to start this recipe a day ahead.

Topics:

DRINK SUGGESTION, BACON, PARSNIPS, SPINACH, FRENCH, AUTUMN, MAIN, PEARS, CHESTNUTS, PERRY

Recipe:

ADELAIDE LUCAS

Photography:

TENY AGHAMALIAN

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2008

Apr 2008

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