Ingredients

For the stuffing

150g shallots, peeled and finely chopped

1 tbsp vegetable oil

200g ciabatta

200g sausagemeat

20g fresh sage, finely chopped

1 lemon zested

sea salt & black pepper

For the pork

2kg rind-on, diamond-scored pork shoulder neck fillet, butchered to take stuffing

1 tbsp of olive oil

4 tbsps table salt

For the apple ketchup

190g Bramley apple, peeled and diced

20ml cider vinegar

25g sugar

1 vanilla pod, cut in half and seeds removed

20g unsalted butter

Serves 4: Prep: 40 minutes. Cook: 3 hours.

Method

To make the stuffing, in a frying pan over a medium heat fry the shallots in a little oil for 2 minutes until softened. Empty the shallots into a mixing bowl and allow to cool for 10 minutes. Place the ciabatta in a food processor and blend into breadcrumbs. Add the sausagemeat, sage and lemon zest to the bowl with the shallots, season with a large pinch of salt and freshly cracked black pepper and mix together to a firm stuffing.

To roast the pork, open up the joint and evenly place the stuffing across the length of the joint. Close the joint over the stuffing and tie with butcher’s string at 1-inch intervals. Place the joint on a wire rack and place in the sink. Pre-heat the oven to 240°C/475°F/gas mark 9. Boil a kettle of water and pour over the joint to open up the scoring on the rind. Pat dry with kitchen towel to remove as much moisture as possible. Rub the rind with olive oil, just enough to coat it so the seasoning sticks. Season the rind evenly with salt. Place in the pre-heated oven and cook for 30 minutes. Once done, reduce the temperature to 180°C/350°F/gas mark 4 and cook for 2-2½ hours until the core temperature in the thickest part of the joint reaches 70°C measured on a meat thermometer. When cooked, remove from the oven and allow to rest for 20 minutes before serving.

To make the apple ketchup, place the apple into a saucepan with the cider vinegar, sugar, vanilla pod and seeds and the butter. Cook over a low heat, stirring occasionally to break down the apple to a purée, this should take 10-12 minutes. Pass through a sieve or blend with a stick blender to achieve a smooth apple ketchup.

To serve, this pork is best served street food style, sliced up and served in buttered crusty sourdough rolls with plenty of apple ketchup, crackling and stuffing, or alternatively as the centre piece for an awesome Sunday roast dinner.