Meanwhile, halve, core and slice the apple halves. Melt the butter in a frying pan and sauté the apple quickly with the sage, juniper and a little salt and pepper. Keep the slices intact, don’t overcook them. Standing well back from the pan, add the cognac and let it evaporate. Take care when adding it as it may flame up.
Remove the pork to a board. Add the water to the roasting pan and let it bubble up on the stovetop to thicken. Carve slices of pork lengthways along the shin and put on a serving plate. Pour the sauce over and serve hot, with the apples and quince jelly on the side.
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