- 3.5kg/7lb 11oz boneless shoulder of pork
- 2 tbsp fennel seeds
- 2 tbsp rough sea salt
- 2 red chillies, roughly chopped
- 2 lemons, zest only
- 150ml/5fl oz water
- 1kg/2lb 3oz King Edward potatoes, peeled and cut into chunks
- 2 cloves garlic, peeled
- 4-5 tbsp extra virgin olive oil
- 50-75g/2-3oz crème fraîche
- 5 tbsp finely chopped fresh chives
- salt and freshly ground black pepper
- 50g/2oz butter
- 1 head Hispi cabbage, finely sliced
- salt and freshly ground black pepper
- Preheat the oven to 150C/300F/Gas 2.
- For the pork, score the skin of the pork shoulder all over in a diamond pattern with the tip of a sharp knife. Place the pork onto a rack set over the sink, or over a deep tray, then pour a kettle of boiling water over the pork. Pat the pork dry with kitchen paper.
- Place the fennel seeds, rough sea salt, chopped chillies and lemon zest into a pestle and mortar or small food processor and pound or blend to a rough paste. Rub the mixture all over the pork, including in the cavity where the shoulder blade would have been, and the flesh underneath.
- Place the pork in a deep roasting tray with the water and cook in the oven for four hours, or until golden-brown all over and very tender. Turn the oven onto the grill function and grill for 2-3 minutes, or until the skin becomes crisp. Remove from the oven and rest for ten minutes before serving.
- For the mash, place the potatoes and garlic cloves into a pan of salted water and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
- Drain the potatoes and garlic, then return them to the pan and place back over a high heat to drive off any excess moisture. Pass the potatoes and garlic through a potato ricer, or mash well, then beat in the olive oil, crème fraîche and stir in the chives. Season, to taste, with salt and freshly ground black pepper.
- For the cabbage, melt the butter in a frying pan until foaming, then add the cabbage and fry for 2-3 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper.
- To serve, remove the crackling from the pork shoulder and roughly break into pieces. Carve the pork into thick slices. Spoon the mash onto serving plates, then place a portion of the cabbage alongside. Arrange the slices of pork next to the cabbage and place the crackling on top.