Method

1. Preheat oven to 220ºC. Using a sharp knife, cut pork away from bone to form a pocket. Spoon a little jelly along length of pocket. PutNpancetta and a few of the sage leaves in the pocket and secure rack by tying string around each cutlet.

2. Put remaining sage in a deep baking dish and put pork, rind-side up, on top. Sprinkle rind with salt.

3. Roast for 30 minutes or until rind is bubbled and crisp. Reduce heat to 180ºC and roast for a further 50 minutes or until cooked when tested with a skewer. Transfer to a serving plate. Arrange sage leaves around pork, cover loosely with foil and set aside to rest for 15 minutes.

4. To make gravy, drain cooking liquid from baking dish into a jug and allow to settle. Skim off fat layer and discard. Heat baking dish over a medium heat, add stock and stir, scraping base of dish to release sediment. Add vermouth, water, reserved cooking liquid and remaining jelly, and stir to combine. Bring slowly to the boil, then reduce to a simmer and cook for 15 minutes or until mixture is reduced by one-third and slightly thickened.

5. Remove foil from pork, cut into slices and serve with gravy on the side.