Crackling pork with apple and sage stuffing

To make the stuffing, melt butter in a small frying pan on medium-high heat. Cook onion, stirring, for 5 minutes or until soft. Add garlic. Cook for 1 minute or until fragrant. Transfer to a medium bowl and let cool completely.

Add breadcrumbs, apple and sage to onion mixture. Season.

Unroll pork and place rind-side down on a chopping board. Cut a horizontal slit in the thickest part of the pork, being careful not to cut the whole way through. Open pork to sit flat. Put stuffing along the centre of the pork. Roll up the pork and tie with kitchen string to secure.

Preheat oven to 240°C/220°C fan-forced. Place a greased wire rack in a large roasting pan. Place pork on the rack and spray rind lightly with cooking oil. Sprinkle liberally with salt. Roast 30 minutes, until the crackling starts to puff. Reduce oven temperature to 180°C/160°C fan-forced. Roast for 1 hour 45 minutes to 2 hours, or until juices run clear when a skewer is inserted into pork. Cover pork loosely with foil and set aside to rest.

Meanwhile, for Hasselback potatoes, place potatoes in a large saucepan and cover with cold water. Bring to the boil on high heat. Boil for 6 minutes or until almost tender. Drain well. Set aside for 10 minutes or until cool enough to handle.

Combine rosemary, salt and cracked pepper in a small bowl. Place a chopstick on each side of a potato. Thinly slice potato at 2–3mm intervals (the chopsticks prevent you from slicing the whole way through). Line an oven tray with baking paper. Place potato on tray. Repeat with other potatoes. Drizzle with oil and sprinkle with 1 tsp of rosemary salt.

Roast for 50 minutes to 1 hour or until potatoes are very golden and crispy. Sprinkle pork with fried sage and serve with potatoes, remaining rosemary salt and gravy.