Apple and hazelnut stuffed pork roast

Method

• 1
  Preheat oven to 230C. Heat half the oil in a small frying pan over medium heat. Add the leek and pancetta. Cook, stirring, for 5 mins or until leek softens. Transfer to a bowl. Add the hazelnuts, chopped apple, breadcrumbs, shredded sage and egg. Stir to combine. Season.
• 2
  Place pork, rind-side up, on a work surface. Pat dry with paper towel. Turn pork over and use a small, sharp knife to make a 5cm-deep cut under the centre of the meat to make a cavity for the stuffing. Place the stuffing across the centre of the pork. Roll pork to enclose the filling. Use kitchen string to tie the pork at 3cm intervals to secure. Place, rind-side up, in a roasting pan. Drizzle with remaining oil. Sprinkle with fennel seeds and salt. Rub the salt mixture over the rind and into the cuts. Roast for 30 mins or until rind begins to crackle.
• 3
  Reduce oven to 180C. Roast for a further 1 hour. Arrange the onion and fennel around the pork. Sprinkle the cut side of the pear and apple halves with sugar. Arrange around the pork. Roast for 30 mins or until pork is just cooked through. Transfer pork to a platter. Cover with foil. Set aside for 15 mins to rest.
• 4
  Transfer the onion, fennel, pear and apple to a clean roasting pan and roast for a further 10 mins.
• 5
  Meanwhile, transfer pan juices to a jug. Stir in cider and stock. Place roasting pan over medium-high heat. Add the flour and cook for 1 min. Add the stock mixture. Cook, stirring constantly, for 5 mins or until gravy boils and thickens.
• 6
  Top the vegetable mixture with sage leaves. Serve with the pork and gravy.