Pat the pork skin completely dry with paper towel. Rub heavily with the flaky salt. Place uncovered on a tray in the fridge overnight.

Remove pork from fridge 1 hour before cooking. Pat the skin dry again with paper towel. Brush the skin with the oil, then sprinkle a fresh layer of salt and pepper.

Preheat oven to 240°C fan-forced (or as hot as it goes).

Place pork skin-up on a rack over a roasting tray. Roast 20 minutes for the crackling blast.

Reduce oven to 180°C. Toss the carrots, parsnips and onions with olive oil, salt and pepper. Add to the tray under the rack.

Roast another 90 minutes, tossing the vegetables once at the halfway mark.

Tap the crackling with the back of a knife. It should sound brittle and give resistance. If still soft, give it 5 minutes under the grill.

Rest the pork on a board, skin-up, for 15 minutes.

Combine apples, butter, sugar, vinegar and salt in a small saucepan over low heat.

Cover and cook 12 minutes, stirring twice, until the apples collapse.

Mash with a fork to a chunky consistency. Cool slightly.

Carve the pork by separating the crackling from the meat first, then slicing the meat. Break the crackling into shards.

Serve with the roast vegetables and the apple sauce on the side.