Preheat the oven to 220C. Keep most of the string bag around the pork intact, but cut through some of it to score the fat. Place the pork in a heavy baking pan, fat side up and pour the olive oil over the top. Rub the salt into the score marks and all over the skin. Place the meat in the oven and turn on the fan, if you have one. Cook for 30 minutes. Remove from the oven and arrange the apples, cut side up, and garlic, in the sides of the dish. Combine the vinegar, honey, water and lemon juice. Use a pastry brush and coat the crackle with the mix. Pour the remainder over the apples and garlic. Sprinkle the brown sugar, cinnamon and lemon pepper seasoning over everything and replace it in the oven to cook for a further 30 minutes. Remove from the oven. Take the crackling off and carve the pork. You can flash the cracking in the oven again for another 5 minutes if necessary. Serve with gravy, fresh steamed greens and roast potatoes.
The oven needs to be very hot to create amazing crackling. Cutting the skin to begin with will help the fat to render and make the meat tender. Leaving the string on your roast will help it retain its beautiful shape.