Blanch the pork in boiling water for 10 minutes. Remove from the water, scour closely, and rub over with salt. Place in a deep meat tin, with the skin downwards, and pour ¾ of a pint of boiling water over it. Baste frequently, and allow 30 minutes to the lb. After 1 hour, the meat should be turned. Peel, core and quarter 3 or 4 large apples, and put them in a saucepan with 2 tablespoons of butter, 2 tablespoons of sugar, 2 tablespoons of currants, and cook till soft. To serve, put the pork on a hot dish, and garnish with the apples.