July 29, 2018
Comfort Food, Dinner, Lunch,
Pork, Pork Roast, Fruit, Apple, Vegetables, Parsnips , Easy/Beginner Cooking, Entertaining, Weeknight Meals, Food Processor, Refrigerator, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"From our Saturday newspaper, The Weekend West. Times are estimated."
To make past, process sage, orange rind, garlic, ginger, five-spice powder, oil, salt and pepper in a small food processor until smooth and reserve 2 tablespoons for vegetables.
Rub remaining paste over pork, avoiding rind and refrigerate covered overnight to marinate and return to room temperature before cooking.
Rub salt and 2 teaspoons of the oil into the rind and place on a wire rack in a roasting pan and wrap foil around pork bones to prevent them from burning and cook in a very hot oven (240C) on top shelf for about 40 minutes, or until rind has crackled and then reduce heat to moderate (180C) and cook for a further 30 minutes.
Remove and wrap meat loosely in foil, leaving crackling uncovered and rest for 20 minutes.
Meanwhile, combine parsnips, carrots, apples and remaining paste and oil in a separate large roasting pan and cook in same moderate oven (180C) for about 50 minutes to 1 hour, or until browned and tender and serve pork with roasted vegetables and garnish with sage.
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