For cooking time, allow 25 minutes per 500g.
Saute the onion in butter until soft and golden, stir in the sage leaves and allow to cool. Mix in the breadcrumbs and beaten egg yolk. Season liberally with salt and pepper.
Spread the stuffing onto the pork, roll and tie with string. Rub oil and salt into the crackling. In a pre-heated oven, roast at 220 degrees for 15 minutes, reduce to 190 degrees and cook for a further 45-50 minutes, basting often.
To make the apple sauce, peel, core and chop the apples; barely cover with water; cook on a low heat until soft. Whip into a puree.
The gravy is simply a little water added to the pan juices, and reduced. I poured off the pan juices into a glass, put it in the freezer for a few minutes and spooned off the fat before returning the juices to the baking dish and adding a glass of water with a little salt and pepper. Serve with apple sauce, roast potatoes and a green vegetable. Serves 4.