This is a great, full flavoured dish that's half way between a roast and a potroast. I never grew up with traditional pork and crackling (I actually only just learnt to make it - thanks Phillipa!) instead it was usually slow roasted with wine and herbs. This is my take on that with the addition of baked apples and the botrytis adds a sweetness to the gravy that's delicious.
This is fantastic with mashed potatoes and panfried cabbage with bacon. If you want a less sweet gravy, use a dry white instead of the botrytis