For the pork:
- 2 tsp ground ginger
- 3 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp dried chipotle chilli flakes
- 1 tsp fine table salt
- 2 cloves garlic, finely chopped
- 1½ kg free-range pork shoulder, on the bone (remove skin and reserve for crackling)
- 1 kg pork fat, diced into 1-inch cubes
- 200ml water
For the crackling:
- Skin from the pork shoulder
- ½ tsp table salt
- 6 x Bubble& Sage Squeaks (or use home-made bubble and squeak cakes)
- Good-quality apple sauce
For the pork, blitz together the spices and salt in a spice grinder, add the garlic, and rub into the pork shoulder. Wrap in clingfilm and refrigerate overnight.
Preheat the oven to 230C and place the pork, diced pork fat, and water in deep roasting tin.
Cover with foil and cook in the oven for 1½ hours. Reduce the temperature to 140C and cook for 8 hours until the meat easily pulls away from the bone. Remove the pork from the tin to a bowl, pull away any bones and gristle, and flake the meat into large chunks.
Strain what remains in the tin through a fine sieve and leave to cool. Refrigerate both the pork and strained juices overnight, saving the confit pork fat that rises to the top for another dish.
For the crackling, preheat the oven to 200C. Sprinkle the skin side of the reserved pork skin with salt and rub in vigorously for 30 seconds. Cut into even-sized strips, place on a roasting tin, and cook for 15-20 minutes or until completely crisp.
To serve, heat the squeak portions in the oven for 20 minutes at 200C until crisp on top and soft in the middle. Reheat the pork in a saucepan with the reserved pork juice until piping hot, and serve on top of the squeak with a dollop of apple sauce and crackling.
Recipe courtesy of Marita Lietz of Bubble& at Partridges bubbleand.co.uk.
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