Ingredients

• 2 litres/3½ pints water
• 55g/2oz sugar
• 200g/7oz salt
• 1 bunch rosemary
• 2 garlic cloves
• 1kg/2lb 4oz pork neck
• boned and skin removed
• 2 litres/3½ pints rapeseed oil
• 400g/14oz waxy potatoes
• preferably Charlotte variety
• cleaned
• 55g/2oz unsalted butter
• 2 carrots
• peeled and julienned
• ¼ celeriac
• peeled and julienned
• 55g/2oz mayonnaise
• salt and freshly ground black pepper.
• 1 bunch parsley
• leaves picked and blanched
• 1 bunch mint
• leaves picked and blanched
• 1 bunch basil
• leaves picked and blanched
• 1 tsp English mustard
• 2 tbsp white wine vinegar
• 200ml/7floz rapeseed oil
• 1 clove garlic
• 1 green pepper
• burnt
• peeled and deseeded
• 1 large handful of mustard leaves

Directions

• For the pork
• place the water
• sugar
• salt
• rosemary and garlic in a large pan and bring to the boil. Take the pan off the heat and when the liquid is cold add the pork
• cover the pan and leave for 10 hours.
• Preheat the oven to 150C/300F/Gas 1. Remove the pork from the brine
• wash well in cold water then place into a casserole.
• Cover the pork with the rapeseed oil
• place a lid on the casserole and cook in the oven for four hours. To test that it is cooked
• insert a metal skewer into the meat – if it slides in easily
• the pork is cooked.
• Remove the casserole from the oven and set aside. When the pork is cool
• remove it from the oil
• form it into a cylinder shape then wrap tightly in cling film. Place in the fridge to chill and firm up.
• Meanwhile
• cook the potatoes in salted water
• drain
• add the butter and lightly crush with a fork.
• To make the coleslaw
• mix all the ingredients together in a bowl and season with salt and freshly ground black pepper.
• For the dressing
• place all the ingredients except the mustard leaves in a food processor and blend until smooth. Season with salt and freshly ground black pepper.
• Cut the pork into 2cm/¾in thick slices and peel off the cling film. Pour a drizzle of rapeseed oil in a non-stick pan and fry the pork until golden-brown on both sides.
• To serve
• spoon some coleslaw onto the serving plates and place the potatoes beside it. Dress the mustard leaves in a little of the dressing. Place the pork on top of the potatoes
• spoon over some dressing and serve the mustard leaves alongside.