Method

• 1.
  Preheat the oven to 220°C.
• 2.
  Score the pork skin in a criss-cross pattern at 1cm intervals. Rub 2 tbs oil into the skin followed by lots of sea salt. Place pork in a roasting pan and roast for 25 minutes or until skin is starting to crisp.
• 3.
  Meanwhile, halve each potato and place, cut-side down, on a chopping board. Make thin cuts at 5mm intervals, slicing two-thirds of the way through the potato. Set aside.
• 4.
  Score a ring around the apples widthways and add to the roasting pan with the potato. Drizzle potato with remaining 1 tbs oil. Reduce oven to 180°C and roast for a further 40-50 minutes until pork skin is crisp and golden and the meat is cooked through, the potatoes are tender and the apples are soft and just starting to collapse. Set aside to rest.
• 5.
  Meanwhile, place cider, stock, honey and mustard in a saucepan over medium heat. Simmer rapidly for 15-20 minutes until reduced by three-quarters. Stir in the cream and season to taste. Add any resting juices from the pork to the gravy.

• 6.
  Carve the pork and serve with the roasted apples and potato, fried sage leaves, if using, and cider gravy.