Rosemary and Fennel Roast Pork

Pork: Preheat the oven to 220oC. Combine the paste ingredients in a small bowl and season well.

Spread it over the flesh side of the pork, rubbing it in well.

Place the meat skin side up on a lined, lipped baking tray. Sprinkle the skin generously with salt.
Roast in the oven for 40-50 minutes until the meat is very tender. If the skin isn’t well crackled turn on the grill to finish crisping.

Remove from the oven and allow to rest for 10-15 minutes before slicing.

Onion Marmalade: Heat the oil in a sauté pan, add the onions and garlic, season with salt and cook with the lid on for 20 minutes or until tender.

Add the remaining ingredients and simmer for another 10-15 minutes or until most of the liquid has evaporated. Taste for seasoning.

Purée: Peel and slice the parsnips, peel, core and slice the pears and place both in a saucepan with the rice, garlic, and milk. Season well. Bring to the boil then reduce the heat and simmer until the parsnips are very tender. Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot. The mixture will be curdled – don’t worry – it purées beautifully.

Using a blender or food processor, purée in batches until perfectly smooth, adding a little warm cream to loosen the mixture.

Transfer to a bowl and taste for seasoning. Reheat in a pot or microwave if preparing ahead.
To serve: Slice the pork through the divisions created by the scored crackling and accompany with the parsnip puree and onion marmalade. Serves 6-8