Ingredients

• 1 boned and rolled loin of pork, weighing about 1.5kg/3¼lb
• 1 large glass cider
• pinch sugar
• 1 small onion, finely chopped
• 1 small eating apple, finely chopped
• 1-2 pieces preserved stem ginger, finely chopped
•   orange, finely grated rind and juice of ¼ orange
• 2 tbsp fresh parsley, chopped
• 50g/2oz fresh white breadcrumbs
• 1 egg, lightly beaten
•   seasoning

Method

1. Preheat the oven to 190C/375F/Gas 5. Snip the string and unroll the pork. If the joint comes from the upper fillet end, make a pocket for the stuffing, otherwise make a flap.
2. Mix the stuffing ingredients together, adding just enough egg to bind. Push the stuffing into the pocket or spread over the cut sides of the meat. It will expand while it cooks so don't overfill; the excess can be cooked as stuffing balls. Roll up the meat and tie firmly in place with string, making sure that the skin — which will become the crackling — is on top of the joint.
3. Weigh the joint and calculate the cooking time, allowing 30 minutes per 450g/1lb, plus 30 minutes. Set the rolled joint on a rack over a roasting tin. Dry the skin thoroughly, then rub plenty of salt into it and roast in the oven. Roll the excess stuffing into walnut-sized balls and put them in the tin 30 minutes before the joint is done. Check occasionally and remove any that are browned.
4. Check to see if the meat is cooked — the juices should run clear when a skewer is inserted. Transfer to a serving plate and let it stand in a warm place for 15-20 minutes while you make the gravy.
5. Spoon the excess fat out of the roasting tin, then place the tin over the hob. Stir in the cider and a pinch of sugar. Bring to the boil, stirring and scraping the meaty residues. Let it boil for a few minutes before tasting and adjusting seasoning.

Notes