This was something I tried to make over a holiday break and I succeeded so well I wanted to try it again with a different cut of meat. First I tried with a pork loin joint, and the second time with a pork belly. It’s not something I would ever suggest as everyday food and fast low fat food but it’s so delicious and succulent I suggest it to anyone for a special occasion meal. The pork loin joint definitely gave off little to no fat drain and is one I will use in the future. Serves 4 or 2 for 2 nights! Enjoy! What You’ll Need: 1-1.5kg (2.5-3lb) rolled pork loin joint (it doesn’t have to be rolled but make sure you have a piece with thick crackling [that is the point]) 1 tbsp. sea salt Or Seasoning for the Pork: (optional) 1 tbsp. ground toasted fennel seeds 1 tbsp. ground toasted cumin seeds 1 tbsp. sea salt What You'll Need For the Apple Sauce: 4 medium apples ½ tsp. sugar (maybe more depending on tart the apples are) ½ bouillon cube 1 tbsp. flour 1 c water For the pork: Preheat your oven to the temperature of hell! 240C or ~450F Prepare the pork, score in diagonal lines cutting almost to the meat. You want all the fat to render from the skin. Next shove the salt or seasoning blend into all the cracks of the meat. When the oven is preheated put the roast in the oven for 25 minutes. Next reduce the heat to 190C or ~375F. Calculate cooking time 35 minutes per pound. In this case it would continue to cook for about 2 hours. Don’t touch it, don’t open the oven…resist the urge to poke it! For the Apple Sauce: Peel, core, and dice the apples. Place in a cold pan and coat with the flour, sugar and bullion. Add the water and mix until the lumps are gone. Bring to a boil and simmer until the apples are soft. Puree if you wish. Serve on top of the pork and enjoy!