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Method
Step 1
Place the pork on a plate. Pat the rind dry with paper towel. Place in the fridge, uncovered, overnight to dry out the rind.
Step 2
Preheat oven to 230°C. To make the sage pesto, place the sage, rocket, garlic, pistachio and parmesan in a small food processor and process until finely chopped. Add the oil and process until well combined. Season.
Step 3
Lay the pork out flat, rind-side down, on a clean work surface. Use a large sharp knife to cut the thick side of the pork horizontally to create a cavity for the pesto. Spread half the pesto over the pork. Roll up the pork to enclose the filling and use kitchen string to tie the pork at 3cm intervals to secure. Place, rind-side up, in a roasting pan. Drizzle with half the oil. Sprinkle with salt flakes. Rub the salt into the rind.
Step 4
Roast for 30 mins or until the rind begins to crackle. Reduce the oven temperature to 180°C. Roast for a further 50 mins or until the pork is cooked through. Loosely cover the pork with foil and set aside for 15 mins to rest.
Step 5
Meanwhile, arrange the parsnip, carrot and leek on a rimmed baking tray. Drizzle with the honey and remaining oil and sprinkle with garlic and thyme. Season. Pour the chicken stock around the vegetables on the tray. Roast, turning occasionally, for 30 mins or until the parsnip is tender and beginning to caramelise.
Step 6
Arrange the parsnip, carrot and leek on a serving platter. Drizzle with remaining pesto. Top with the roast pork. Sprinkle with fried sage leaves to serve.
