• 2 tbsp vegetable oil by Sainsbury's
  • 3 red onions, peeled and chopped
  • 2 tbsp light brown soft sugar by Sainsbury's
  • 20 g fresh sage leaves, washed and chopped
  • 2.2 kg large British boneless crackling pork loin joint by Sainsbury's
  • 0.5 tbsp table salt
  • 60 g British plain flour by Sainsbury's


  1. 1

    Preheat the oven to 220ºC, fan 200ºC, gas 7. To make the stuffing, heat 1 tablespoon of the oil in a frying pan over a medium heat and fry the onions for 8 minutes. Sprinkle over the sugar and fry for 4-5 minutes, until the onions are golden and caramelised. Stir in half the sage and season with freshly ground black pepper. Set aside to cool for 10 minutes.

  2. 2

    Remove the string from the joint and score the skin with a sharp knife. Place, skin-side down, on a chopping board.

  3. 3

    Cut at an angle through the flesh to open out the joint. Spoon the stuffing over the opened-out pork and sprinkle over the remaining sage. Roll up the joint and secure at intervals with kitchen string.

  4. 4

    Rub the skin with the salt and the remaining oil. Put in a roasting tin and roast for 30 minutes. Reduce the oven temperature to 180ºC, fan 160ºC, gas 4 and roast for a further 1 hour 10 minutes. Increase the oven temperature to 220ºC, fan 200ºC, gas 7 for the last 10 minutes of cooking time for crisp crackling. Cover loosely with foil and rest for 15 minutes.

  5. 5

    Pour the pork juices into a pan and stir in the flour to make a paste. Cook over a medium heat for 2-3 minutes before slowly pouring in 800ml water, whisking until you get a smooth, thick gravy. Simmer gently for 10 minutes.

  6. 6

    Serve the pork and gravy with sides and trimmings

Nutritional Details

Each serving provides
  • Energy 3195kj 763kcal 38%
  • Fat 54.6g 78%
  • Saturates 19.3g 97%
  • Sugars 5.9g 7%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 950kj/227kcal

Each serving provides

3.8g carbohydrate 0.3g fibre 16.3g protein

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