1 small onion, chopped
2 cloves garlic, chopped
2 apples, finely chopped
1 bottle (330ml) cider or chicken stock
Handful sage sprigs, chopped
Salt and milled pepper
1.5kg pork neck, butterflied
1 packet (200g) baby leeks
2 whole bay leaves
½ cup (125ml) chicken stock
Heat a glug of oil and fry onion until soft.
Add garlic, apples and a glug or three of cider, and gently fry until soft.
Add sage and season well and cool.
Spread pork onto a cutting board and smear over cooled apple mixture.
Roll pork and secure with kitchen string at 3-4 cm intervals.
Arrange leeks and bay leaves on the bottom of a roasting pan. Add any leftover stuffing mixture too.
Top with pork, pour over any remaining cider plus chicken stock. Season.
Cover with foil and roast at 160°C for 1.5 hours.
Increase heat to 200°C, remove foil and roast for 30 minutes.
Rest pork for 15-20 minutes before carving to serve.