Stick the bay leaves in the scores made in the skin of the pork, season well and drizzle with olive oil. Roast the pork for 30 minutes, then squeeze the lemon juice over the skin and continue to roast for another 45 minutes. When the pork is cooked, remove and allow to rest for another 40 minutes.
For the sweet and sour apples, cook the apples and endive cut-side down in a pan with half the butter until golden and caramelised. Turn over and sprinkle with the caster sugar and dot with the rest of the butter. Add the thyme and bay leaf. Cook in the oven for 20 minutes until soft, then deglaze the pan with the vinegar and baste in the juices to glaze. Finish with a drizzle of olive oil.
To serve, spread the watercress over a serving platter. Slice the meat and arrange on top, then spoon over the juices. Serve with the apple and chicory.
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