With a very sharp knife, score the pork rind (not too deep) at 1cm intervals then rub salt into the rind.
Using a mandolin slicer, finely slice the fennel and radishes and place in acidulated water.
Finely cut the apple and place in acidulated water.
Make a dressing by whisking together extra virgin olive oil, cider vinegar, lemon juice, honey and seasoning.
Place olive oil in a fry pan over a medium-low heat. Using tongs to hold the cutlets, press skin side into the pan. Cook rind slowly, about 3 or 4 mins. It won’t get super crackly like a roast but it will get crunchy. Remove from pan, increase heat to medium-high then cook for about 4 minutes on both sides depending on thickness. Leave to rest for a few minutes.
Drain apple, fennel and radish thoroughly from the acidulated water and place in a bowl. Toss through with watercress, herbs and dressing and adjust seasoning to taste.
Serve pork cutlets with dressed salad on the side.