Remove the skin from the pork, leaving a thin layer of fat on the meat. Score the skin with deep cuts and rub a little of the oil over the outer side. Rub the oil, salt and pepper onto the lean flesh of the pork and sprinkle on the chopped rosemary. Replace the skin on the pork and keep it in place with three pieces of string tied at intervals along the length of the joint. Peel and finely slice the
apples and the
onions, place them in a baking tray and sprinkle the sugar over them. Put a roasting rack over the
apple mix, put the pork on the rack and cook at 240ºC, gas mark 9, for 30 minutes or until the skin blisters. Put the oven down to 200ºC, gas mark 6, and cook for a further 55 minutes. Turn the
apple mix from time to time, remove when golden brown and reserve. Remove the cooked pork from the tin and keep it warm. Add the cider to the tin, bring to the boil on open heat and simmer until liquid reduced by one third. Return the
apple mix to the tin to heat through. Take the string from the pork, remove the crackling (roasted skin) and cut it into strips. Thick slice the pork and serve it with the crackling and
apple mix.
