Heat oven to its highest temperature.
Lay the pork on a board, skin-side up.
Rub the skin with a little oil, then season
with crushed pepper and a sprinkling of
coarse sea salt.
Lay the pork in shallow roasting tin,
skin-side up (the skin should be higher
than the edge of the tin). Place the pork
in the oven and cook for 30 mins, then
turn the oven down to 180C/160C fan/
gas 4 and roast for 1 hr more until the
skin has crackled.
Meanwhile, halve the chicory
lengthways. When the pork has had its
time, remove from the oven and use a
pair of tongs to lift it to a chopping board.
Pour off excess fat. Lay the chicory in the
tray, cut-side up. Scatter over the garlic,
tuck the thyme around the chicory and
pour over the cider. Drizzle with olive oil,
blob on the mustard and sprinkle with
sugar. Lay the pork on top and return
to the oven for 2 hrs more.
Lift the pork off the chicory and
transfer it to a board. Cover and rest for
20 mins. Carve into thick slices and serve
with the chicory and the delicious juices