1. season the pork simply mix together all ingredients except the fat.
2. Rub into the pork, cover with film and leave for minimum 12 hours in the chiller (maximum 24 hours).
3. Once ready rinse the pork briefly under cold running water and pat dry.

1. In a crock pot or deep dish place the pork skin side up then cover it with the fat, pork should be fully immersed and cover with tight fitting lid.
2. Place in preheated oven 120°C / gas 1.
3. Cook for approximately 2 ½ hours until meltingly tender when pierced with a skewer.

1. Heat the oven to 240°C/fan 220°C/gas 9.
2. Remove the pork from the fat, at this stage you can either keep as a whole piece or cut into smaller portions then skin side down in a non stick roasting tray/pan and over a medium high heat start to crisp the skin, after a few minutes place into the preheated oven for approximately 20 mins.

Slow cook new potatoes cut in half in the confit fat over a low heat until tender then drain and fry over high heat, serve with a classic bitter green salad tossed in mustard vinaigrette.

Note: the pork can be kept covered in fat for up to a week in the chiller, and can be used for many dishes such as pulled pork, Chinese style pork dishes and crispy pork salads.