This is a recipe from the original Pauper’s Cookbook that has not only been reinstated, but made hugely more exciting by a) salting overnight, b) rubbing in a paste of garlic/chillies/aniseeds, and c) cooking for eight to ten hours in a very slow oven. It fed ten people hot, four more cold, and was unanimously voted top recipe for cooking pork. And the beauty of it is that a hand of pork is much cheaper than a leg or shoulder, a bit untidy looking in
