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Score the pork skin every 1cm, just through the skin and into the fat.
Tie the loin with butcher's string.
Place the pork onto a tray with a rack under it and cover the skin side of the pork with lots of salt. Put it into the fridge overnight.
Preheat the oven to 230c. Brush off all the salt and pat dry the skin with a paper towel. Brush on a little oil to the skin, season the underside of the pork loin and also a little more on top before placing it into the oven at 230c for 30 minutes. After 30 minutes, turn the oven down to 180c and continue to cook until you reach an internal temp of 65c (150f).
Let the pork rest for at least 15 minutes before carving.
Place the red cabbage, butter, cinnamon stick, star anise, maple syrup, and apple cider vinegar in a large pot with a lid over medium-low heat and cook down, stirring often for 45 minutes or until the cabbage is tender.
Place the Granny Smith apples, butter, sugar, apple cider vinegar, star anise, and cinnamon stick into a pot and over medium-low heat, cook down slowly for 1.5 hours. Once cooked, puree and optionally add another knob of butter during this process.