If you have a Stanley knife it will make it easier to get nice scoring on the pork skin. You want the blade to go all the way through the skin into the fat underneath. If your crackling isn't as crisp as you would like it after half an hour, it's best to remove it along with any fat and pop it back in with the potatoes rather than continuing to cook it on top of the pork as you don't want the meat to dry out.
Ingredients
Serves: 6-8
Prep time: 30 minutes
Cook time: 5 1⁄2 hours plus overnight chilling
- 2kg (4lb 8oz) piece boneless pork shoulder, skin on
- 1 tbsp sea salt
- 1 tbsp fennel seeds
- Pinch of chilli flakes (optional)
- 2 tbsp honey
- 1 tbsp sweet apple cider vinegar
For the Parmesan roasties:
- 1.2kg (2lb 10oz) potatoes, peeled and cut into small chunks
- 5 tbsp olive oil
- 40g (11⁄2oz) Parmesan cheese, grated
For the garlicky greens:
- 1 head savoy cabbage, leaves separated
- Knob of butter
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, thinly sliced
- Sea salt and freshly ground black pepper
Method
1. Preheat the oven to 150°C/130°C fan/300°F/Gas 2. With a very sharp knife, score the skin of the pork so that it will crackle and crisp.
2. Crush fennel seeds and salt together in a pestle and mortar and rub the mixture all over the pork. Put in a roasting tin, pour 300ml (11⁄4 cups) of boiling water around it and cover with foil. Put in the oven and roast for 5 1⁄2 hours.
3. At this point, remove the pork from the tin and pour the juices into a jug. Allow the pork to cool and then wrap in foil, leaving the skin exposed, and chill overnight in the fridge.
4. The next day, remove the pork from the fridge an hour before you want to finish cookingit.
5. Put the spuds into a large saucepan of salted water, bring to the boil and simmer for 5 minutes. Drain and return to the pan over a low heat to dry and fluff up the edges.
6. Preheat the oven to 220°C/200°C fan/425°F/Gas 7. Heat the olive oil for the roasties in a tin for a few minutes then add the potatoes and toss well.
7. Put the potatoes in the bottom of the oven and return the pork to the top to crisp the crackling (see Tip). Cook both for 30 minutes, then remove the pork and set aside covered in foil. Turn the spuds and cook for a further 15 minutes, then generously sprinkle with the Parmesan and cook for 10 minutes more until the cheese is golden.
8. Meanwhile, discard any fat from the juices in your jug and pour into a saucepan with the honey and vinegar and bubble together.
9. Put the whole leaves of cabbage in a pan, add a splash of water, cover and steam for 2–3 minutes then uncover and add the butter and garlic and cook for a minute more. Season to taste.
10. Slice the pork and crackling and serve with the sauce, golden crispy Parmesan potatoes and garlicky cabbage.
