- For the Pork
- 3-3,5kg pork shoulder joint on the bone, scored
- 1tbsp fennel seeds, crushed
- 1tbsp coriander seeds, crushed
- little avocado oil
- sea salt
- For the Chutney
- 410g tin halved peaches
- ½tsp ground cinnamon
- 50g sultanas
- 2tbsp brown sugar
- 2tbsp balsamic vinegar
- Heat the oven to 240°C, 220°C fan. To prepare and cook the meat, put it on an ovenproof rack in the kitchen sink, then pour over boiling water. This will help the crackling, and rubbing in the spices. Pat dry with paper towel.
- Keeping the meat on the rack, push the fennel and coriander right into the skin where you’ve scored it. Rub over a little oil, then scatter with sea salt. Put into the hot oven, still on the rack, in a roasting tin, and leave for around 30 minutes. The crackling will have started to really crackle and bubble.
- Now turn the heat down to 150°C, 130°C fan. Leave it for 6 hours. After 1 hour, carefully add a small jug of water to the tin. Do this occasionally – steam keeps the meat moist – but don’t pour it over the crackling.
- To make the chutney, roughly chop the peaches, then add them, with the syrup from the tin, to a small pan. Add the cinnamon, sultanas, sugar and vinegar, heat gently until the sugar has dissolved, then bubble for 10 minutes. Set aside. You can serve it hot, cold, or at room temperature with the pork.
- To serve the pork, remove the crackling and set aside. Roughly carve the meat, or pull with 2 forks – it will be meltingly tender. Serve with the crackling, chutney, and perhaps some greens and roasted sweet potatoes.