I know this sounds thick but could you talk me through roasting pork please?

[MaryMotherOfCheeses]

I want to stuff it and also to make gravy. So should I put some water in the roasting tray or will that make the stuffing soggy?

And the rind? I'm really not that keen on crackling and would rather cover the whole joint with some sort of herby or something coating. Will that work?

Nigella says to cook the crackling in a separate tray. Anyone tried that?

help!

ohhhh I'm just looking at this recipe

I'm sure you could use a different kind of stuffing if you wanted to

That does look lovely.

What does butterflied mean? does it just mean out flat?

Can't ask the butcher to do it since I don't have one in my kitchen right now

So he says to lift up the roast in the tray with a bed of carrots and puts water / wine in the bottom too. I guess that would avoid soggy stuffing?

Crackling issue is resolved. i've looked at it again and there's no rindy stuff.

Do I not worry about soggy stuffing?

Anyone?