Trim some of the hard crust from the bread and discard (or eat with lashings of butter!); tear the remaining bread into pieces. Place bread in a food processor and process until coarse crumbs. Add pancetta and garlic; pulse until combined. Add butter, cranberries, parsley and sage; pulse until just combined. Season with salt and freshly ground pepper.
Preheat oven to 250°C (230°C fan-forced). Using a sharp knife or Stanley knife, score pork rind by making shallow cuts at 1cm intervals. Place pork on a board, rind-side down; open out to form one large piece.
Press about half the stuffing mixture along centre of the pork; roll the pork to enclose filling. Tie securely with kitchen string at 2cm intervals. Rub the pork rind with oil and salt; place on a wire rack in a large shallow roasting pan.
Roast the pork, uncovered, for about 30 minutes or until the rind is browned and blistered, rotating halfway to allow even browning. Reduce the heat to 180°C (160°C fan-forced). Roast pork for a further 1 hour 30 minutes or until internal temperature reaches 70°C.
Sweet onions & plums
Meanwhile, trim top and root end slightly from onions to allow them to sit flat. Cut onions in half crossways. Place on a small oven tray lined with baking paper; drizzle with oil and season with sea salt flakes and freshly ground pepper. Roast with the pork for 30 minutes. Sprinkle the remaining stuffing mixture over and around the onions. Roast for a further 15 minutes or until browned. Remove from oven; cover to keep warm. While the pork is resting, increase oven temperature to 200°C (180°C fan-forced). Place plums, cut-side up, on a small oven tray lined with baking paper. Sprinkle with sugar and sage leaves. Roast for 10 minutes or until tender.
Serve pork with Sweet Onions and Plums and salad leaves.
Not suitable to freeze.
Butter suitable to microwave.
Ask your butcher to leave a flap of rind about 3cm-4cm long to help make rolling the loin easier.
The secret to exceptional crackling is to ensure the pork rind is dry. Pat the pork dry with paper towel; refrigerate, with the rind uncovered, for a few hours or overnight to allow the rind to dry out.