Instructions: Lay the pork skin side down and make a small incision into the fleshy part the length of loin to create a pocket. Stone the prunes and stuff into this pocket, fold back the meat and season. Roll up the loin and secure tightly with twine.

Rub skin with salt for a good crackle.

Roast the loin in a hot oven 210C/380F for 20 minutes, reduce heat to 190C/350F and cook until done, about 1 hour. Remove from oven and allow to rest 30 minutes before slicing.

Serve hot or cold.

Roast pork with a difference.

Pork can be rolled and tied in advance.

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