A few hours before you want to cook
the pork, remove it from the fridge and
dry the skin thoroughly. Leave unwrapped
in a cool place to slowly come to room
temperature while you make the stuffing.
Put a large saucepan over a medium
heat and add the butter. When it begins
to sizzle, add the leeks and cook until
they are soft and most of their liquid has evaporated. Stir in the apricots and
thyme, season well and transfer to a
bowl to cool. When the mixture is cold,
stir in the breadcrumbs. Taste and
season again if required.
When you are ready to cook the pork,
heat oven to 220C/200C fan/gas 7.
Spoon the stuffing into the pocket your
butcher has left for you. Wipe any stuffing
from the skin, put the pork in a roasting
tin and season the skin well with salt.
Put the celery, onion and carrot in the
tin around the pork, place in the oven
and cook for 30 mins.
Reduce heat to 140C/120C fan/
gas 1 and cook the pork for a further
2 hrs 30 mins. Transfer the pork to a
warm serving dish to rest while you
finish the gravy.
Tip out any fat from the roasting tin and
reserve for another dish. Put the roasting
tin on a medium heat, add the white wine
or cider and, using a wooden spatula,
scrape the caramelised juices from the
bottom of the pan and allow them to
dissolve. Let the juices reduce by half.
Add the stock and simmer for 5 mins.
Add the flour and butter, mashed
together, and whisk them into the gravy.
Taste for seasoning, then strain into a
warmed jug. If your pork skin has not
crackled, put under a hot grill for a few
mins, turning every 30 secs or so, until
bubbled and crackling.