Crispy Porchetta With Almond Milk Roasted Parsnips
Take your Sunday roast up a notch – think juicy rosemary and sage porchetta with perfect crackling, resting on a bed of almond roasted parsnips.
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Cooking tools:
- Butcher's twine
- Roasting pan
- Pastry brush
- Mortar and pestle
- Pepper mill
- Paring knife
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Oven
- Refrigerator
- Paper towel
Ingredients
- 2.7kg pork loin, belly attached
- ⅓ cup (40g) sea salt flakes
- 2 teaspoons fennel seeds, toasted and crushed
- 2 cups flat-leaf parsley leaves, finely chopped
- 1 cup sage leaves, finely chopped
- ¼ cup rosemary leaves, finely chopped
- 3 cloves garlic, crushed
- ¼ cup (60ml) extra virgin olive oil
- 20 baby parsnips (1.2kg), peeled
- 2 cups (500ml) unsweetened almond milk
- cracked black pepper
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