Remove the pork from the fridge 1 hour before cooking. Place skin-side up on a board and pat completely dry with kitchen paper, including the sides and underneath.

Using a sharp knife held at a slight angle, score the skin in parallel lines about 5 mm apart and 2 mm deep—score in one direction, then angle the knife and score across to create a diamond pattern. Score through the fat layer only; do not cut into the meat.

Rub 1½ tbsp of sea salt flakes and ½ tsp black pepper evenly over the scored skin, pressing it into each score line. Leave uncovered at room temperature for 20–30 minutes (this dries the skin further).

Pat the skin dry again with fresh kitchen paper. Rub the olive oil over the underside and sides of the pork, then rub with crushed garlic and remaining black pepper.

Preheat the oven to 240°C fan-forced. Place the roasting pan on the stovetop and warm it over medium heat for 2 minutes.

Carefully place the pork skin-side up in the hot pan (the skin should sizzle immediately). Scatter thyme sprigs around the pork. Transfer to the oven and roast at 240°C for 20 minutes until the skin is blistering and beginning to crackle—listen for crackling sounds.

Reduce the oven temperature to 180°C fan-forced. Pour the stock into the pan around the pork (not over the skin). Continue roasting for 110–130 minutes, basting the underside every 20 minutes, until a meat thermometer inserted into the thickest part reads 62–65°C (medium).

Remove from the oven and transfer the pork to a warm serving plate. Rest for 15 minutes (internal temperature will rise to 68°C). If the crackling is not crisp enough, return it to a 200°C oven for the final 10 minutes of cooking the meat.

While the pork rests, place the chopped apples, water and caster sugar in a saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, for 8–10 minutes until the apples are very soft and beginning to break down.

Remove from the heat and add the butter, cinnamon and salt. Stir until the butter melts, then blend with a stick blender or mash with a fork until smooth (or leave it slightly chunky if preferred).

Taste and adjust seasoning. Transfer to a serving bowl and keep warm.

Slice the pork, ensuring each portion includes some crackling. Drizzle the pan juices over the meat.

Serve immediately with the warm apple sauce on the side, along with roasted vegetables such as parsnip and carrot if desired.