A delicious, traditional recipe for roast pork with a tangy cider gravy. The fruity stuffing is a doddle to make and helps add flavour and sweetness to the gravy. Ideally, buy a good-sized piece of pork from the butcher, as the rind will almost certainly make better crackling. And if you’re worried about scoring the rind or making a pocket for the stuffing, ask your butcher to do it for you.