Step 1

Remove pork from packaging. Pat dry with paper towel. Place uncovered on a rack, in a baking dish and refrigerate overnight to dry the rind.

Step 2

Heat butter in a frying pan over medium heat. Add onion, garlic and pancetta. Cook, stirring, for 5 minutes or until onion softens. Add pistachios and cook for 2 minutes or until lightly toasted. Remove from heat and cool slightly. Transfer to a medium bowl. Add currants and breadcrumbs. Stir to combine. Season with salt and pepper.

Step 3

Preheat oven to 240°C. Pour boiling water over pork rind. Drain and pat dry with paper towel. Untie and unroll pork. Lay flat, meat-side up. Spread stuffing mixture over pork and re-roll firmly. Tie with kitchen string to keep shape. Rub rind with oil and salt.

Step 4

Return pork to rack in baking dish and add enough water to pan so it is 1cm deep. Roast pork for 20 minutes. Reduce heat to 180°C and continue to cook for a further 1 hour 15 minutes until cooked through and skin is golden and crisp. Transfer to a warm carving tray, cover loosely with foil and rest for 15 minutes before slicing. Serve pork with baked parsnips.

Step 5

For baked parsnips, preheat oven to 180°C. Line a baking tray with baking paper. Wash and quarter 2 packets baby parsnips. Place in a large saucepan of cold, salted water. Bring to a simmer over medium heat and cook for 2 minutes. Drain. Rinse under cold water and dry well with paper towel. Toss in 3 tbs oil, salt and pepper. Transfer to a baking tray in a single layer and roast for 35-40 minutes, turning occasionally, until golden and tender. Serve.