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Pre heat the oven to 220*.
Chop the pears in quarters and remove the cores; place pear quarters under the roasting rack with peeled eschallots and ½ cup of water and 2tblspoons extra virgin oil.
Rub the pork liberally with the dried spices, salt and pepper and place on roasting rack – let pork stand for one hour (out of the fridge).
Place in the pre-heated oven and roast on 220 for 20 minutes – this will ensure a nice crackle on the pork – then turn the oven down to 180* and continue to bake for a further 60 minutes per kilo of meat.
When meat is cooked remove from oven and let stand for 20 minutes – for an outstanding result this simple step is most important.
While meat is resting take your balsamic and dress the pears and onions in the baking tray.
Serve with the sliced roast pork and a good piece of crackling and roasted pears/onions. | 
