To make dressing, whisk all ingredients in a bowl until combined.
To make rösti, place potatoes in a saucepan of cold water. Bring to the boil and boil gently for 5 minutes. Drain, then cool and peel.
Coarsely grate potato into a bowl. Stir in butter and season with salt and pepper. Divide mixture into eight portions. Squeeze out excess moisture and shape each portion into a pattie. Place on a tray in a single layer. Refrigerate until required.
To make pear purée, melt butter in a saucepan over medium heat. Add pears and cook, stirring, for 3-4 minutes or until lightly golden. Stir in cinnamon, then stir in cider. Simmer for 6-8 minutes or until pears are very soft. Transfer pears to a food processor, reserving cider. Process pears until a purée forms.
To make slaw, place all ingredients in a bowl. Pour over dressing and toss to combine.
Preheat oven to 180C.
Place pork in a bowl. Add oil, coriander and wine. Season with salt and pepper, then toss to coat.
Preheat a frying pan over medium-high heat. Add pork and cook for about 2 minutes on each side or until browned. Transfer to an oven tray.
Roast for about 12-15 minutes or until just cooked. Remove from oven and transfer to a warm plate to rest for 5 minutes. Thickly slice.
10. Add reserved cider mixture to same pan that pork was cooked in. Simmer for 10 minutes or until reduced by half. Stir in stock and simmer for 5 minutes or until slightly thickened. Stir in any juices from rested pork, then whisk in butter, one cube at a time, until sauce is glossy. Strain mixture through a fine sieve, discarding solids.
11. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Gently drop rösti into the oil and fry, turning halfway, for 4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
12. Spoon pear purée into the centre of each serving plate. Top with slaw, pork and rösti. Spoon over sauce to serve.