Method

• 1.
  Spread half the salt over the base of a deep-sided baking tray and place pork, skin-side up, on top. Cover pork skin with remaining salt and wrap in plastic wrap.
• 2.
  Chill for 3 hours to cure slightly. Rinse cured pork under cold running water, then pat dry with paper towel. Using a sharp knife, score pork skin at 5mm intervals.

• 3.
  Preheat oven to 220°C/200°C fan-forced. Finely chop half the sage and combine with oil and 1 tbs salt flakes in a bowl. Spread over pork.
• 4.
  For sage, rye and currant stuffing, place bread in a food processor and whiz to fine crumbs. Add remaining ingredients and pulse to combine.
• 5.
  Place pork on a dry work surface, skin-side down, with a long side facing you. Place stuffing along the side closest to you, then roll up to form the porchetta. Tie at 4cm intervals with kitchen string to ensure pork holds its shape, and place on a greased roasting rack.
• 6.
  Grease a roasting rack and a roasting pan large enough to fit roasting rack, and line base of roasting pan with baking paper. Place apple halves in prepared pan, then set rack with pork on top. Roast for 35-40 minutes, until skin is golden and starting to crisp. Add stock to pan, being careful to avoid pouring any over the pork.
• 7.
  Reduce oven to 160°C/140°C fan-forced and roast for a further 1 hour 30 minutes, or until apple is tender and pork skin is crisp. Rub remaining sage leaves with extra 1 tbs oil and add to pan in last 10 minutes of cooking to crisp up. Using tongs, transfer sage to a plate and set aside. Rest pork and apples, loosely covered with foil, for 10 minutes.
• 8.
  Meanwhile, to make quince glaze, place quince paste, vinegar, 2 tbs water and 1 tsp each salt flakes and freshly ground black pepper in a saucepan over high heat and cook, whisking constantly, until quince mixture comes to the boil. Simmer for 5 minutes, or until reduced slightly.
• 9.
  Thickly slice pork and serve with apples, sage leaves and quince glaze.