Marinate the pork meat with half bottle of white wine, 1 orange and 1 lemon cut in big pieces. Leave it in this marinade for 3 hours. When time has come, throw away the marinade and take a large saucepan: put oil first, add the 4 garlic cloves, the juniper, a laurel leaf, the glass of wine.
Heat the oven at 180°C (static oven), 170°C (ventilated oven) and meanwhile massage the meat with salt and pepper well distributed. Put the pork directly on the oven tray and then into the oven for 90 minutes paying attention to cook it in a uniform way.
While the pork meat is cooking, peel the apples, remove the core and cut them into slices; put them into a steaming pan with a laurel leaf, the little piece of cinnamon, half glass of water and cover. Let them cook till they are soft enough: turn the heat off and leave aside.
When time has passed by, take the pork meat out of the oven and using a brush distribute the honey on the skinny part. Put the pork in the oven again, living the skin upside so that it will become crusty and crunchy enough. After around 10 to 15 minutes, turn the oven, cut and serve with the champagne jelly.
How to prepare the champagne jelly
Take a saucepan, add sugar and water and get it to boil at a medium heat; when it starts to boil, low the heat and live it boiling for 5 minutes.
Take a bowl, add the champagne and the 4 isinglass sheets, let it like this for 5 minutes about mixing once at a time till the sheets has softened enough.
At this point remove the sheets, squeeze and add them to the water and sugar syrup. Whisk very well till the isinglass sheets have completely dissolved into the syrup.
Put the syrup and add it to the champagne, whisk till is going to be homogeneous. Leave to cool completely, cover with cling film and transfer it in the fridge for 1 hour at least: your jelly is ready now to accompany the pork meat.
We recommend to take the jelly out of the fridge at least half an hour before serving so it will not be too cold.
