Method

• 1.
  For the marjoram butter, add all the ingredients along with 1 tsp lemon juice to a bowl. Season with some salt and pepper and stir until well combined. Set aside at room temperature until ready to use.
• 2.
  If you have time, salt the pork skin and leave in the fridge uncovered overnight.
• 3.
  Preheat oven to 200°C (180°C fan-forced).
• 4.
  Heat oil in a deep frypan over medium-high heat. Wipe away any moisture from the pork skin then place the pork, skin side down, in the pan using tongs to keep the cutlets upright. Be careful of any spitting oil. Cook for 2-3 minutes until the skin has crackled. Remove pork and carefully pour off the excess oil. Discard oil.
• 5.
  Return the pan and pork to the heat, meat side down. Season, then add the ginger, garlic and marjoram. Toss the pan and cook pork for 1 minute each side. Add some of the marjoram butter, then place pan in the oven and roast for 5-8 minutes until the pork is just cooked through.
• 6.
  Meanwhile, combine Qukes and sugar, season with salt and pepper, and toss to combine. Add the remaining lemon juice and stir to coat. Set aside.
• 7.
  Remove pork from oven and rest for 5 minutes. Slice pork into thick pieces and top with extra marjoram butter. Serve with lemon-pickled Qukes, watercress and extra lemon wedges.