Sage-Spiced Roast Pork With Apples

6
Servings
15m
Prep Time
110m
Cook Time
2h 5m
Ready In


"From our Saturday newspaper, The Weekend West. Times are estimated."

Original recipe yields 6 servings
OK
  • FOR SPICE PASTE

Nutritional

  • Serving Size: 1 (649.6 g)
  • Calories 867.7
  • Total Fat - 39.6 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 218.9 mg
  • Sodium - 1394.7 mg
  • Total Carbohydrate - 43.9 g
  • Dietary Fiber - 9.2 g
  • Sugars - 23.1 g
  • Protein - 82.8 g
  • Calcium - 112.5 mg
  • Iron - 3.4 mg
  • Vitamin C - 33.3 mg
  • Thiamin - 2.1 mg

Step 1

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.

Step 2

Rub remaining paste over pork, avoiding rind and refrigerate covered overnight to marinate and return to room temperature before cooking.

Step 3

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.

Step 4

Remove and wrap meat loosely in foil, leaving crackling uncovered and rest for 20 minutes.

Step 5

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.

Tips & Variations


No special items needed.

Related