Traditional Derbyshire Sage & Onion Stuffed Pork

Prepare a loin or belly of pork (ideally for roasting).

For the stuffing: Sauté finely chopped onions in butter, then mix with fresh sage leaves, breadcrumbs, and seasoning.

Cut a deep pocket into the pork or butterfly it to lay flat.

Spread the sage and onion mixture over the meat.

Roll the pork tightly and secure with kitchen string.

Rub the skin generously with sea salt for perfect crackling.

Roast at 180°C for 1.5 to 2 hours until the center is cooked through and the skin is crisp.

Serve with roast potatoes and onion gravy.