Rolled pork loin (ask your butcher for this)
two Green apples
one Celery( keep yellow leaves for garnish)
Extra virgin olive oil
Preheat oven to 220 degrees.
Rub the pork loin with salt and leave for 30 mins to extract moisture from the pork skin.
Wipe it with a clean towel and coat it nicely with olive oil. Place in oven and roast until skin is crispy, approx 30mins.
Turn oven down to 160 degrees and cook for a another 25mins. Remove from oven and place in a cooling rack. Once cooled put in fridge to harden up a bit to help with the slicing process.
Cut celery in 1cm cubes, cover it with olive oil and cook gently in a saucepan on a very low heat until soft. Once done, add a splash of cider vinegar, salt and 1cm diced apple. Mix well.
To assemble – slice the pork as thin as possible and arrange on a plate, sprinkle the relish all over and add a few dots of mayonnaise.
Garnish with celery leaves and picked watercress.