Cook the rind
Heat the apple juice in a non-stick frying pan, carefully place the meat in the pan with the rind facing down. The apple juice should cover the rind but not touch the meat. Cook the rind in the gently simmering juice for approx. 25 mins.
Make lozenge-shaped incisions in the rind. Season the meat. Heat the oil in a frying pan and brown the meat all over for approx. 10 mins.
Roast in the oven
Place the meat, with the rind facing upwards, on an oven tray lined with baking paper, cook for approx. 2 ¾ hrs. in an oven preheated to 120°C, add the apple segments and finish cooking for approx. 15 mins.