Start by preparing the pork the night before. Pat the skin dry with paper towel, then score it using a sharp knife. Place the pork on a tray lined with a rack and generously rub the skin with sea salt. Transfer to the fridge uncovered and leave overnight to dry out the skin.

The next day, remove the salt and pat the skin dry again. Rub a drizzle of oil over the skin and sprinkle with a little more salt. Roast the pork at 230°C for 30 to 40 minutes until the skin starts to puff and crisp. Then, reduce the heat to 180°C and roast for a further 60 minutes, or until the internal temperature reaches 65 – 70°C. Let the pork rest for 10 minutes before slicing.

While the pork is roasting, prepare the apple slaw by mixing together finely shredded green and red cabbage, the julienned green apple, carrot, sliced onion, sugar, salt and vinegar. Toss well then set aside and letting the slaw lightly pickle.

To make the mustard jus, melt the butter in a small saucepan over medium heat. Stir in the plain flour and cook for about 1 minute to form a roux. Slowly whisk in the chicken stock, followed by the Dijon and wholegrain mustards. Simmer for a few minutes, whisking constantly, until the sauce thickens into a smooth, pourable jus.

To serve, slice the crispy roast pork and plate it up with a generous amount of the apple slaw. Spoon over the mustard jus or serve it on the side for drizzling.