Apple Jelly Glazed Roast Pork with Potato Salad

For the pork: Preheat oven to 175°C (approximately 350°F). Place the apple jelly in a small saucepan and gently warm on the stove. Stir in the lemon juice and cayenne pepper. 

Rinse the pork under cold water and pat dry. Cut a crosshatch pattern on the rind. 

Melt the butter in a roasting pan on the stove. Add the pork and sear until golden on all sides. Pour in 200 ml (approximately 3/4 cup) of water into the roasting pan. Brush the pork with some of the apple jelly mixture. Roast in the oven, while brushing with the glaze, for 90 minutes.

For the potato salad: Thoroughly scrub the potatoes. Cook in a pot of boiling salted water until knife-tender, about 20-25 minutes. Drain, peel and allow to cool. 

Peel and finely chop the onion. In a bowl, whisk the vinegar with the oil, and season with salt and pepper to taste. Rinse the watercress, shake dry and pluck leaves. In a bowl, toss the potatoes, onion and watercress with the dressing.