Carefully remove the string from the pork crackling joint and retain it. Grate the Parmesan cheese. Roughly chop the fresh basil. Roughly chop the fresh parsley. Roughly chop the fresh thyme. Peel the large egg yolks. Finely chop the garlic cloves. Chop the fresh sage.
- 1 Heat the oven to 230°C/455°F/gas 8 (210°C for fan ovens).
- 2 Place the pork on a clean chopping board, crackling side down, and cut a diagonal flap about 5cm across to open out the join slightly.
- 3 Scatter the Parmesan, basil, parsley and thyme on top, roll the pork up again and replace the string. Place in the oven and roast for 20 minutes.
- 4 Reduce the heat to 180°C/350°F/gas 4 (160°C for fan ovens) and roast for a further 1 hour.
- 5 Slice 2cm off each onion top and discard. Cook in boiling salted water for 5 minutes, drain and leave to cool.
- 6 With a small knife and a teaspoon, scoop out the centres, leaving a shell of three layers. Chop half the scooped-out centres, discarding the rest.
- 7 Heat 1/3 of the oil in a frying pan and cook the chopped onion for 3-4 minutes, until softened.
- 8 Add the garlic and sage and cook for 2 minutes.
- 9 Pour in 1/3 of the cider and allow to bubble for 2 minutes. Remove from heat, add the breadcrumbs and season.
- 10 Brush the onion shells with the remaining oil and spoon in the breadcrumb mixture. Arrange around the pork and roast for the last 30 minutes of the joint's cooking time.
- 11 Transfer the pork to a board, cover with foil and stand for 10 minutes.
- 12 Put the onions in an ovenproof dish; keep warm in a low oven.
- 13 Put the roasting tin over a medium heat and stir in the remaining cider. Simmer for 10 minutes, until slightly reduced.
- 14 Carve the pork and serve with the onions, mash and sauce.
- Average per serving
- Calories 985.0kCal