Crackle Roast Pork with Sausage-Stuffed Apples and Onions
Recipe GLPRf17bfd62b94a60
A showstopping centerpiece featuring a herb-crusted, crispy-skinned pork belly roast surrounded by tender onions and apples stuffed with a savory sausage mixture infused with fennel, mace, and walnuts. The pan drippings are transformed into a rich cider-based gravy. Serve with roast potatoes and seasonal green vegetables.
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Ingredients
2 kg rolled pork belly joint, skin scored and tied
6 small eating apples
6 small onions, peeled
6 Cumberland sausages
50 g breadcrumbs
1 tbsp fennel seeds
2 tsp ground mace
50 g walnuts, chopped
2 tbsp sunflower oil
3 tbsp plain flour
300 ml dry cider
700 ml pork or chicken stock
1 tbsp honey (optional, for gravy)
sea salt and freshly ground black pepper, to taste
roast potatoes, for serving
green vegetables, for serving
Directions
Prepare the pork one day ahead: Place the scored pork belly joint skin-side up on a wire rack set over a roasting tin. Transfer to the refrigerator, uncovered, for at least 24 hours to allow the skin to dry out thoroughly. This drying step is essential for achieving crackly, crispy skin during roasting.
Prepare the stuffing: Using a sharp knife, carefully cut out the cores from the apples and onions, creating a cavity roughly 3cm wide in each. Grate as much raw apple flesh from the cored-out pieces as possible without reaching the seeds. Transfer the grated apple to a mixing bowl. Remove the sausage meat from its casings and crumble it into the bowl. Add the breadcrumbs, fennel seeds, ground mace, and chopped walnuts. Mix until well combined and season generously with salt and pepper.
Stuff the apples and onions: Divide the sausage mixture evenly among the apple and onion cavities, packing the filling firmly and mounding it slightly above the rim, as it will shrink during cooking. If you have leftover filling, form it into small balls about the size of golf balls. These can be roasted alongside the pork and vegetables.
Begin roasting the pork: Preheat the oven to 220°C (200°C fan / gas mark 7). Brush the pork skin with 1 tablespoon of sunflower oil and coat generously with sea salt. Break up the reserved onion cores and skins and arrange them in the center of a large roasting tin to create a trivet. Set the pork joint skin-side up on top of this trivet. Roast for 1 hour at the high temperature, then reduce the oven to 180°C (160°C fan / gas mark 4) and continue roasting for a further hour.
Add vegetables to the tin: Rub the outsides of the stuffed onions and apples with the remaining 1 tablespoon of sunflower oil. Place the onions around the pork in the roasting tin and loosely cover them with aluminum foil. Roast for 35 minutes, then remove the foil and add the stuffed apples to the tin. Continue roasting for a further 25 minutes, until the sausage filling is cooked through and the onions and apples are tender but still holding their shape.
Rest and prepare for gravy: Transfer the rested pork, stuffed apples, and onions to a warm serving platter and loosely cover with foil to keep warm. If the onions require more tenderness, re-cover the platter with foil and keep warm in the oven while you prepare the gravy. Pour all the pan juices into a measuring jug and allow the fat to separate. Discard the fat and return the flavorful meat juices to the roasting tin.
Make the gravy: Place the roasting tin over medium heat on the stovetop. Sprinkle the flour over the pan juices and stir constantly until the mixture forms a smooth paste. Cook for 1 minute while stirring. Gradually whisk in the cider, then slowly add the stock, stirring to avoid lumps. Bring the mixture to a boil and simmer for several minutes until the gravy reduces slightly and reaches your desired consistency. Strain the gravy through a fine sieve into a clean pan to remove all vegetable solids. Season with salt and pepper, and add honey to taste if a touch of sweetness is desired.
Serve: At the table, carve the rested pork into thick slices, ensuring each serving includes some of the prized crispy crackling. Distribute the sausage-stuffed apples and onions among the plates. Serve alongside roasted potatoes, fresh green vegetables, and a generous ladle of the cider gravy.
