Stuffed roast pork with gravy

Place breadcrumbs and milk in a bowl. Set aside 10 minutes, until milk is absorbed.

Meanwhile, melt butter in a small frying pan on medium heat. Cook onion, stirring, 5 minutes, until softened. Add apple. Cook further 5 minutes, until tender.

Transfer to a large bowl with soaked breadcrumbs, pork mince, egg, thyme, lemon rind and nutmeg. Season. Mix to combine.

Preheat oven to 230°C (210°C fan-forced).

Place pork belly on a flat surface, skin side up. With a long, sharp knife, cut a slit through centre of short end of pork flesh. Turn pork to other short end and cut another deep slit to form a pocket through length of pork belly, leaving long sides intact. Using your hand, press stuffing into cavity.

Place pork, skin side up, in a large baking pan. Rub skin with a little salt. Bake 30-45 minutes, until rind blisters.

Reduce heat to 210°C (190°C fan-forced). Cook further 45 minutes. Remove pork to a hot serving platter; set aside 10 minutes.

Meanwhile, make gravy; pour off fat from pan, leaving 1 1/2 tablespoons of fat in pan. Add flour to pan. Stir on high heat, 1-2 minutes, until flour is golden. Add stock, stirring continuously, until simmering and thickened.

Slice pork. Break up crackling. Serve with gravy.