Bring the pork to room temperature before cooking.
Preheat the oven to its highest temperature and pat the pork dry.
Roast pork for 12 minutes until blistered, then reduce heat to 170°C for 1 hour.
Remove skin from pork, wrap meat in foil, and rest.
Increase oven temperature to 190°C.
Salt the skin and roast for 20 minutes until crisp crackling forms.
Heat 0.5cm of oil in a roasting tray in the oven for 20 minutes.
Boil potatoes for 15 minutes, drain, and shake to roughen edges.
Roast potatoes in hot oil for 40 minutes until golden.
Heat vegetable oil in a 12-hole muffin tin until smoking hot.
Whisk eggs, milk, flour, sage, and onion salt into a smooth batter.
Fill muffin holes 1.5cm high with batter and bake for 20 minutes.
Boil swede and carrots for 30 minutes, then mash with butter and seasoning.
Cook apples with butter and water for 15 minutes, then stir in honey.
Fry chopped bacon until crisp and golden.
Stir-fry spring greens with bacon and hazelnut pieces until wilted.
Slice pork into 6 portions and serve with all prepared trimmings.