1.5 kilogram free-range boneless pork loin, skin and belly left on. Ask your butcher to score the skin at 1 cm intervals.
1 coarse textured pork and fennel sausage, about 150 grams
6 prunes, halved
2 cloves garlic, crushed
3 spring onions, finely chopped
1⁄2 cup fresh breadcrumbs
fine zest of 1 lemon
2 tablespoons plain flour
1 cup apple juice
1 cup chicken stock
Cauliflower and apple purée
1⁄2 small cauliflower
1 apple, peeled, cored and diced
3 tablespoons butter
1 shallot, finely chopped
2 cloves garlic
1⁄2 cup chicken stock or water
3 tablespoons cream
sea salt and freshly ground pepper
Cauliflower: Cut the cauliflower into 1 cm thick slices. Melt the butter in a sauté pan and add the cauliflower, apple, shallot and garlic. Season, cover and cook over a gentle heat for a few minutes. Add the stock, cover and simmer until tender. Transfer to a food processor and with the motor running, drizzle in the cream to make a smooth purée. Season well. Re-warm before serving.
Stuffing: Take the skin off the sausage and place the meat in a bowl. Add the remaining ingredients, season and combine well with a fork.
Pork: Preheat the oven to its highest setting. Lay the pork out flat, skin side down. Season the flesh. Form the stuffing into a cylinder. Place at the end of the belly where the large nut of meat starts and roll up from the thickest end. Tie with kitchen string at 2 cm intervals to keep the meat in shape while cooking. Rub the skin with a little olive oil and season generously with sea salt.
Place the pork, seam side down, on a rack set over a roasting dish and pour in 2 cups of water. Roast for 30 minutes then reduce the temperature to 170°C and cook for a further 1 1⁄2-2 hours or until the juices run clear when pierced with a skewer. Add more water to the pan if drying out.
If the skin has not ‘crackled’ enough, place under a hot grill until blistered and crunchy. Allow the pork to rest, lightly covered, for at least 20 minutes before carving.
Gravy: Pour most of the fat from the roasting tin. Place on the hob and stir in the flour to make a smooth roux. Cook for 1 minute then whisk in the combined apple juice and stock. Season and simmer until reduced by half. Strain into a jug for serving.
To serve: Carve the pork between the scored crackling, into 1cm thick slices. Serve with the hot cauliflower purée and apple gravy. Chunks of roasted pumpkin would be a great accompaniment.