Apple & Calvados Stuffed Roast Pork with Cracklin


For the roast pork:

1kg Loin of pork, butterflied

15g unsalted butter

½ onion, finely chopped

1 tbsp fresh sage, chopped

2 tbsp Calvados

175g pork sausage meat

100g cooked chestnuts, roughly chopped

½ Bramley apple, coarsely grated

40g freshly made white breadcrumbs

Salt and freshly ground pepper


For the Caramelised Apple Sauce:

1 large Bramley apple

1 tbsp honey

25g salted butter

1 tbsp fresh thyme


For the Calvados Cream:

200ml cider

150ml Calvados

50ml double cream

1 tbsp wholegrain mustard



Pre-heat the barbecue for roasting (in-direct method) at a medium heat.

Firstly make the stuffing. Melt the butter in a large frying pan over a low heat. Add the onions and sage and gently cook for 10 minutes, until softened. Next, increase the heat to high, pour in the Calvados and cook for 1 minute. Let the mixture cool, and then stir in all the remaining stuffing ingredients.

Stuff the pork joint with the stuffing. Roll the joint and tie. Score the fat with a sharp knife, pour over boiling water and rub salt and oil into the fat.

Place a Weber® Drip Tray in the base of the barbecue and pour in the cider and Calvados. Roast the loin for around 2 hours, or until cooked through to 75°C. Allow to rest.

Using the reduced cider and Calvados, add in the double cream, wholegrain mustard and splash of stock, if required.

For the apple sauce, peel and roughly chop the apple and place in a foil parcel. Add the butter, honey and thyme. Season well. Barbecue for 45 minutes until you have pureed apples.

Slice the pork and serve with the apple sauce, Calvados cream and enjoy.