Crispy Roast Pork with Sage Stuffing and Cider Gravy

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 40 minutes (optional overnight drying not included)
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 55 minutes

Quick Ingredients

• 2.2 kg boneless pork loin, skin-on (rind on), well scored
• 1 tbsp neutral oil, 1 tbsp fine sea salt, 1 tsp black pepper, 1 tsp crushed fennel seeds
• 1.5 kg floury potatoes, 100 g goose/duck fat or 100 ml vegetable oil, 1 tbsp fine salt, 1 tbsp semolina (optional)
• Stuffing: 250 g fresh breadcrumbs, 2 large onions, 50 g butter, 15–20 fresh sage leaves, 1 egg, 100 ml chicken stock
• Apple sauce: 600 g tart apples, 50 g sugar, 25 g butter, 1 tbsp lemon juice, pinch salt
• Gravy: 2 onions, 30 g butter, 1 tbsp oil, 330 ml dry hard cider, 500 ml chicken stock, 1 tbsp flour, 1 tsp Dijon, 1 tsp cider vinegar
• Flaky sea salt and pepper to finish; fresh sage to garnish

Do This

• 1. Dry pork skin uncovered in the fridge overnight if possible; pat dry thoroughly.
• 2. Heat oven to 240°C (220°C fan) / 475°F. Rub skin with oil and 1 tbsp fine salt; season meat underside with pepper and fennel.
• 3. Roast pork 30 minutes to start the crackling, then reduce to 180°C (160°C fan) / 350°F.
• 4. Parboil potatoes 10 minutes; drain, rough up, toss with semolina and hot fat. Add to oven for 60–70 minutes.
• 5. Make stuffing mix (onions, butter, sage, crumbs, egg, stock); bake 35–40 minutes at 180°C.
• 6. Cook pork until 63°C/145°F in center (about 70–90 minutes more). Rest 20–30 minutes. If needed, crisp crackling under grill for 2–4 minutes.
• 7. Simmer apple sauce 12–15 minutes. Make cider-onion gravy in roasting tin; reduce to glossy and season.

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Why You’ll Love This Recipe

• Foolproof, shatteringly crisp crackling thanks to smart drying, salting, and a high-heat blast.
• A complete Sunday roast on one page: pork, stuffing, apple sauce, golden roasties, and a glossy cider-and-onion gravy.
• Clear timings and temperatures so everything finishes together, hot and crisp.
• Classic British flavor profile with modern, accessible techniques for home cooks.

Grocery List

• Produce: 2 large onions (plus 2 more for gravy), 600 g tart apples (Bramley or Granny Smith), 1.5 kg floury potatoes (Maris Piper/King Edward/Yukon Gold), fresh sage, lemon
• Dairy: Butter, egg
• Pantry: Pork loin (rind-on), dry hard cider, chicken stock, flour, neutral oil or goose/duck fat, sugar, Dijon mustard, apple cider vinegar, salt, pepper, fennel seeds, breadcrumbs (or bread to crumb), semolina (optional)

Full Ingredients

Roast Pork & Crackling

• 2.2 kg boneless pork loin, skin-on (rind on), scored at 5–8 mm intervals
• 1 tbsp neutral oil (rapeseed/canola)
• 1 tbsp fine sea salt (for the skin)
• 1 tsp freshly ground black pepper (for the meat side)
• 1 tsp fennel seeds, lightly crushed (optional but lovely)

Sage-and-Onion Stuffing

• 50 g unsalted butter
• 2 large onions, finely diced
• 15–20 fresh sage leaves, finely chopped (about 2 tbsp packed)
• 250 g fresh white breadcrumbs (or blitz stale bread)
• 1 large egg
• 100 ml chicken stock
• 1 tsp fine sea salt, black pepper to taste

Apple Sauce

• 600 g tart apples (Bramley/Granny Smith), peeled, cored, chopped
• 50 g caster sugar (adjust to taste)
• 25 g unsalted butter
• 1 tbsp lemon juice
• Pinch fine sea salt
• 2 tbsp water

Golden Roast Potatoes

• 1.5 kg floury potatoes, peeled and cut into large chunks
• 100 g goose/duck fat or 100 ml vegetable oil
• 1 tbsp fine sea salt (for boiling water), plus extra to finish
• 1 tbsp semolina (optional, for extra crunch)

Glossy Cider-and-Onion Gravy

• 2 large onions, thinly sliced
• 30 g unsalted butter
• 1 tbsp neutral oil
• 1 tbsp plain flour (or 2 tsp cornflour mixed with 2 tsp water)
• 330 ml dry hard cider
• 500 ml chicken or light pork stock
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar (to brighten)
• Roasting juices from the pork tin, salt and pepper

Step-by-Step Instructions

Step 1: Dry and score the pork skin

For the best crackling, pat the rind completely dry with paper towels. If the butcher hasn’t scored it, use a very sharp knife to make shallow parallel cuts through the skin every 5–8 mm, taking care not to cut into the meat. Place the pork uncovered on a rack in the fridge overnight, or for at least 2 hours. This drying step is key to blistered, glassy crackling.

Step 2: Season and start the crackling blast

Preheat the oven to 240°C (220°C fan) / 475°F. Remove the pork from the fridge 30 minutes before roasting. Rub 1 tbsp neutral oil over the skin, then massage 1 tbsp fine sea salt into the scores and all over the rind. Season the meat side with 1 tsp black pepper and the crushed fennel seeds. Set the pork skin-side up on a rack over a sturdy roasting tin. Roast for 30 minutes to start the crackling. If any areas darken too quickly, tent just those spots with a little foil.

Step 3: Parboil the potatoes

While the pork begins roasting, bring a large pot of water to a boil and salt it with 1 tbsp fine salt. Add the potato chunks and simmer for 10 minutes until the edges just soften. Drain well, then let steam off for 2 minutes. Shake the colander to rough up the surfaces. Sprinkle with 1 tbsp semolina (if using) and toss. Put your roasting tray with the fat (100 g goose/duck fat or 100 ml oil) into the oven for 5 minutes to heat until shimmering.

Step 4: Lower the oven and roast pork to temperature

After the initial 30-minute blast, reduce the oven to 180°C (160°C fan) / 350°F. Carefully add the potatoes to the hot fat, turning to coat, and return them to the oven on a separate shelf. Continue roasting the pork for a further 70–90 minutes, or until the center of the loin registers 63°C / 145°F on an instant-read thermometer. Rotate the potatoes every 20 minutes. Total potato time is 60–70 minutes until deep golden and crisp.

Step 5: Make the stuffing mixture

While the pork roasts, melt 50 g butter in a pan over medium heat. Add the diced onions and a pinch of salt; cook gently for 10–12 minutes until soft and sweet but not browned. Stir in the chopped sage for 1 minute. Tip into a bowl with the breadcrumbs, season with 1 tsp salt and pepper, then mix in the egg and 100 ml stock until evenly moistened. Transfer to a buttered 20 cm square baking dish (or 6–8 buttered muffin cups for stuffing “pucks”).

Step 6: Bake the stuffing and finish the potatoes

Slide the stuffing into the oven for the last 35–40 minutes of the pork’s cook time, until the top is browned and the edges crisp. The potatoes should now be richly golden. If you want them extra crisp while the pork rests, bump the oven to 220°C (200°C fan) / 425°F for the final 10 minutes of their roast.

Step 7: Rest the pork; make apple sauce and cider-onion gravy

When the pork hits 63°C / 145°F, transfer it to a warm plate and rest, uncovered, 20–30 minutes. If any areas of crackling need more snap, carefully remove the rind and grill/broil it on a tray for 2–4 minutes, watching closely. For the apple sauce, put the apples, sugar, butter, lemon, salt, and 2 tbsp water in a saucepan. Cover and simmer over low heat for 12–15 minutes until soft; mash to your preferred texture and keep warm.

For the gravy, set the pork roasting tin over medium heat. Spoon off excess fat, leaving about 1–2 tbsp. Add 1 tbsp oil, 30 g butter, and the sliced onions; cook 10–12 minutes, scraping up fond, until deeply golden. Stir in 1 tbsp flour and cook 1 minute. Deglaze with 330 ml cider, simmer 3–4 minutes to reduce by half, then add 500 ml stock and any resting juices. Simmer 6–8 minutes until glossy and slightly thickened. Finish with 1 tsp Dijon and 1 tsp cider vinegar; season to taste.

Step 8: Carve and serve

Carve the pork into thick slices, serve with shards of crackling, a mound of golden roast potatoes, generous spoonfuls of sage-and-onion stuffing, a quenelle of apple sauce, and plenty of cider-and-onion gravy. Garnish with fresh sage leaves and a sprinkle of flaky sea salt.

Pro Tips

• Dry, dry, dry: Overnight uncovered in the fridge is the single biggest crackling upgrade.
• Target temperature: Pull the loin at 63°C / 145°F; carryover heat brings it a touch higher while staying juicy.
• Hot fat, rough edges: Heating the tray fat and roughing potatoes in the colander creates that crunchy roastie exterior.
• Grill to finish: If the crackling lags, remove it and grill/broil separately while the meat rests.
• Pan sauce shine: Reduce cider fully before adding stock, and whisk in resting juices for a glossy, flavorful gravy.

Variations

• Sausage stuffing: Fold 300 g good-quality sausage meat into the stuffing for a heartier bake.
• Herb switch: Swap sage for rosemary and thyme, and rub the meat side with crushed garlic and lemon zest.
• Pear twist: Replace half the apples with ripe pears for a softer, floral fruit sauce.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 3 days. Reheat pork slices covered at 160°C / 320°F until hot; re-crisp crackling separately at 220°C / 425°F for 5–8 minutes. Roast potatoes re-crisp best on a hot tray at 220°C / 425°F for 10–15 minutes. Stuffing reheats covered at 180°C / 350°F for 15–20 minutes. Gravy keeps 3 days (or freeze up to 2 months); reheat gently, loosening with a splash of stock. Apple sauce keeps 1 week refrigerated or 2 months frozen.

Nutrition (per serving)

Approximate per serving: 980 kcal; 46 g protein; 82 g carbohydrates; 48 g fat; 1,450 mg sodium. Values vary with portion size, fat choice, and seasoning.