1

Pierce apples a few times with a skewer. Bring vinegar, sugar, stevia, 1½ cups (375ml) water, cinnamon, cloves, bay leaves and peppercorns to the boil in a medium saucepan.

2

Add apples and return to the boil. Reduce heat and simmer, covered, for about 6-8 minutes or until apples are almost tender when pierced with a skewer (skins might start to split). Transfer apples and pickling juice to a glass or ceramic dish. Cover and refrigerate overnight.

3

Preheat oven to 240°C. Place pork, rind-side up, in a large roasting pan. Drizzle over oil, then rub 1 tbs sea salt into cuts. Bake for 30 minutes or until rind crackles.

4

Reduce oven to 180°C. Bake for 1 hour 15 minutes or until pork is cooked through. Transfer pork to a plate and cover loosely with foil. Rest for 15 minutes.

5

Meanwhile, drain any excess fat from dish and place remaining pan juices over low heat. Add flour and cook, stirring, for 1 minute or until mixture bubbles and thickens. Gradually stir in stock until smooth and cook, stirring, for 5 minutes or until mixture boils and thickens. Stir in mustard. Strain gravy.

6

Remove and discard string from pork. Set rind aside and trim away visible fat. Serve slices of pork with rind, apples and gravy.