By Keith Floyd
Sprinkle the pork joint generously with the sea salt and leave it for an hour or so.
Rub half the butter over the pork and grate some nutmeg and pepper over it. (You could use ready-ground nutmeg at a pinch, but it doesn’t taste a tenth as good. Invest in a nutmeg grater.)
Heat a deep flameproof casserole and pop in the pork joint; brown it well on all sides. Spoon in the brandy