SERVES SIX TO EIGHT

INGREDIENTS

3-1.6kg/3-3 1/2 lb boneless loin of pork
60ml/4 tbsp fine, dry breadcrumbs
10ml/2 tsp chopped fresh sage
25ml/1 1/2 tbsp plain (all-purpose) flour
300ml/ 1/2 pint/1 1/4 cups (hard) cider
150ml/ 1/4 pint/ 2/3 cup water
5-10ml/1-2 tsp crab apple or redcurrant jelly
salt and ground black pepper
fresh thyme sprigs, to garnish

For the stuffing
25g/1oz/2 tbsp butter
50g/2oz bacon, finely chopped
2 large onions, finely chopped
75g/3oz/1 1/2 cups fresh white breadcrumbs
30ml/2 tbsp chopped fresh sage
5ml/1 tsp chopped fresh thyme
10ml/2 tsp finely grated lemon rind
1 small (US medium) egg, beaten

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Preheat the oven to 220°C/425°F/ Gas 7. To make the stuffing, melt the butter in a pan and cook the bacon until it begins to brown, then add the onions and cook gently until softened. Mix with the breadcrumbs, sage, thyme, lemon rind and egg, then season well.

Cut the rind off the piece of pork in one piece and score it well. Cooking the rind separately makes crisper crackling than leaving it on the pork.

Place the pork fat side down, and season. Add a layer of stuffing, then roll up and tie neatly.

Lay the rind over the pork and rub in 5ml/1 tsp salt. Roast for 2-2 1/2/ hours, basting with the pork fat once or twice. Reduce the temperature to 190°C/375°F/ Gas 5 after 20 minutes. Shape the remaining stuffing into balls and add to the roasting pan for the last 30 minutes.

Remove the rind from the pork. Increase the oven temperature to 220°C/425°F/Gas 7 and roast the rind for a further 20-25 minutes, until crisp.

Mix the dry breadcrumbs and sage and press them into the fat. Cook the pork for 10 minutes, then cover and set aside in a warm place for 15-20 minutes.

Remove all but 30-45ml/2-3 tbsp of the fat from the roasting pan and place it on the hob (stovetop). Stir in the flour, followed by the cider and water. Bring to the boil and then cook gently for
10 minutes. Strain the gravy into a clean pan, add the crab apple or redcurrant jelly, and cook for another 5 minutes. Adjust the seasoning.

Serve the pork cut into thick slices and
the crisp crackling cut into strips with the
cider gravy, garnished with thyme.