Preheat the oven to 200° Celsius.
Score the pork rind with a sharp knife and sprinkle with salt.
Put on a wire rack set over a baking tray and roast in the preheated oven for 30-40 minutes until the crackling is golden brown and crisp.
Season the pork well with salt and pepper and spread the fat with the mustard.
Put in a roasting tin and roast in the centre of the oven for 20 minutes.
Reduce the temperature to 190° Celsius and cook for a further 50-60 minutes until the meat is well browned and the juices run clear when a skewer is inserted into the thickest part of the meat.
Remove the meat from the oven and transfer to a warmed serving plate, cover loosely with foil and leave in a warm place to rest.
8 APPLE SAUCE:
Put all the ingredients in a saucepan over a low heat.
Cook for 10 minutes, stirring occasionally.
Beat well until the sauce is thick and smooth, use a electric hand whisk for a smooth finish.
To make the gravy, pour off most of the fat from the roasting tin.
Place the tin over a medium heat and scrape the sediment from the base of the tin.
Sprinkle in the flour and quickly whisk it into the juices.
When you have a smooth paste, gradually add the cider, whisking constantly.
Bring to a boil, then reduce the heat and simmer for 2-3 minutes until thick.
Season with salt and pepper, pour into a warmed serving jug and serve with the pork, with some Apple Sauce on the side.