Sage-Spiced Roast Pork With Apples

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.