Brawn in Peverade

• 2 lb/900 g lean pork joint, trussed
• 8 oz/225

Plunge the joint into a large pan of boiling water, and simmer for 1¼ hours.

Parboil the onions for 10 minutes, then drain.

Simmer the wine and cinnamon for 5 minutes, and strain into a clean pan, with the onions and ground spices.

Drain the joint, cut into cubes, add the wine, etc., and simmer for 10–15 minutes, before serving.