Method

Turn on the oven and heat to 150 degrees.

Place a baking tray upside down on the kitchen draining board.  Lay the pork on the upside down baking tray. Gently, and very carefully, pour boiling water over the pork, taking care not to splash yourself and ensuring that the runoff is draining away in to the sink.

Once the boiling water has drained off the pork, rub into the skin 2 teaspoons of salt. Place the pork on the baking tray the right way up and pop in the centre of the oven and cook the pork for 4 hours.

Once the pork is cooked, remove it from the oven, cut the strings and allow the pork to cool slightly.

Take the apple, caster sugar and 1 tablespoon of cold water and place in a medium sized pan.  Bring the pan to the boil and then simmer until the apple is soft.  Once soft remove from the heat and set to one side to cool.

Place 8 Baked Potato Skins onto a baking tray and cook for 20 minutes at 240 degrees until golden and crisp.

Take a sharp knife and either slice the pork into pieces just smaller than the potato skins or if preferred, shred the pork.

Heat a tablespoon of extra virgin olive oil in a shallow frying pan, then add some sage leaves and fry until crispy.

Place a tablespoon of the apple sauce in the bottom of each potato. Over the top of the apple sauce place the slices (or shredded) pork and add crackling (if desired).

Sprinkle with the fried sage and serve.