TAKES 1 HOUR 45 MINUTES PLUS 24 HOURS BRINING
From the rear end of the loin, the chump end of pork is more often cut into chops today for frying and grilling, something we'd highly recommend if you haven't tried it already (chump chops are available online). The chump end roast is a rather meaty joint, but unlike the adjoining loin roast it is more forgiving as it has a little extra fat running through which spells more flavour. The chump roast is not currently available online, but speak to your local Ginger Pig and they will happily prepare one for you.
1. The day before, place the pork chump joint in a deep pot. To make the brine dissolve 4 tbsp of salt for every 1 litre of water needed to completely submerge the pork. Place in the fridge to brine overnight.
2. The next day, remove the pot from the fridge and drain the pork, pat dry and leave to come to room temperature for 2 hours.
3. Pre heat your oven to 180C fan.
4. Place the stuffing mix in a roasting tray along with the apple and onion, salt the skin of the pork with a little rock salt and sit on top of the stuffing, moisture from the stuffing, onion and apple will steam up and through the pork when cooking, imparting a wonderful flavour.
5. Place the pork in the oven for 1 hour 45 minutes then switch the oven to grill and slowly watch the crackling bubble up – keep an eye on this as it catches quickly!
6. Once the crackling is cooked to your liking, remove from the oven and let rest for 30 minutes before carving. We recommend removing the crackling then slicing the pork, break the crackling into chunks and serve alongside the slices of pork, with a couple of the roasted apple pieces and stuffing if you wish. Serve with a rocket and watercress salad for a fresh side dish. Enjoy!
• 3kg Pork chump joint, skin scored (ask your butcher to do this)
• Table salt, for brining
• 85g sage and onion stuffing, pre made into the mix
• 1 apple, roughly chopped into large chunks
• 1 white onion, quartered
• Rock salt