1.8 kg pork loin rack (6 cutlets), rind scored
3 tsp table salt
2 tbsp olive oil (40 mls)
3 small parsnips peeled, quartered lengthways
1 bunch dutch carrots trimmed and peeled
4 golden delicious apples quartered
½ bunch fresh sage to garnish
½ cup fresh sage chopped
2 tbsp finely grated orange rind
4 garlic cloves peeled
2 tbsp finely grated fresh ginger
3 tsp five-spice powder
3 tbsp olive oil (60 ml)
- To make paste, process sage, orange rind, garlic, ginger, five-spice powder, oil, salt and pepper in a small food processor until smooth. Reserve 2 tbsp for vegetables. Rub remaining paste over pork, avoiding rind. Refrigerate, covered, overnight to marinate. Return to room temperature before cooking.
- Rub salt and 2 tsp of the oil into rind. Place on a wire rack in a roasting pan. Wrap foil around pork bones to prevent them from burning.
- Cook in a very hot oven (240C) on top shelf for about 40 minutes, or until rind has crackled. Reduce heat to moderate (180C). Transfer pan to lowest shelf. Cook for a further 30 minutes. Remove. Wrap meat loosely in foil, leaving crackling uncovered. Rest for 20 minutes.
- Meanwhile, combine parsnips, carrots, apples and remaining paste and oil in a separate large roasting pan. Cook in same moderate oven (180C) for about 50 minutes to 1 hour, or until browned and tender.
- Serve pork with roasted vegetables. Garnish with sage.