Pour 3 large glasses of water into a large pot together with the bay leaves, pepper, thinly chopped leek and crushed fennel seeds. Cover the pot and let boil on low fire for about 1 hr, then set aside and let cool.

Mix the olive oil with the honey and use the mixture to sautè the pork on medium-high fire until all sides are golden brown.

Lower the fire and start pouring gradually the herbed liquid, as the pork is slow cooking. After about 40 mins, sprinkle the mint on top of the pork and add salt. Continue pouring the herb-scented liquid till the meat is tender.

In the meantime, bake the apples in the oven: after having peeled and chopped them into thick slices or diced them, place them on a tray, moisten them with some red wine and cook in a preheated oven, at 180°C/356°F. After 10 mins, turn around the apple pieces and cook for another 10 mins adding more wine if needed.

Serve the meat and apples on a big platter and enjoy warm.