Ingredients

• 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

Directions

• 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.