Set your oven to 200c fan/gas 7
Pat the pork dry with kitchen paper.
Salt the skin and rub for 2 minutes, leave for 10 minutes then blow dry the skin with a hairdryer.
Repeat and you will be ready to roast!
Place in a roasting tin and cook for 20 minutes.
Reduce the heat to 140C fan/gas 3 and roast for 15 minutes per 400g.
Rest for 20 minutes before carving.
For the sauce, roast the bones until mahogany colour. Chop all the veggies and add to the tin, sprinkle with sea salt and pepper and roast until the veggies are golden.
Tip the bones and veggies, cover with the cider, top with enough water to cover the bones completely. Add the herbs and bring to the boil. Cook fir 2 hours.
Strain the liquid into a saucepan and bring to the boil, reduce by half.
Stir in the mustard and then take a tablespoon of arrowroot and mix with a little water to form a smooth paste. Pour in a little at a time until the sauce has thickened nicely. Taste and adjust with seasoning.
Stock/Sauce