Using the anchovies really enhances the meaty flavour of the pork, in this simple, but beautifully tasty recipe.

Recipe from HOG by Richard H Turner / Photo by Paul Winch-Furness

METHOD

  1. Make the broth the day before. Blacken the onions in a very hot, dry pan. Place in a large pan with all other ingredients and summer. Cook for 3 hours, skimming every 3o minutes or so. The trick here is to simmer at a bare roll and skim impurities regularly.
  2. Without moving the pan, turn off the heat and gently ladle the broth out of the pot through a fine sieve.
  3. Start on the pork. Preheat the oven to 200°C/gas mark 6. Place the pork on a clean work surface, skin side up, and score it all over with lines about 1cm apart, cutting through the skin into the fat, but not into the meat. Rub salt into all the scores you've just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface, then turn the meat over and season the underside with a few pinches of salt and pepper.
  4. Place the pork, skin side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can start to see it turn into crackling. At this point, lower the heat to 160°C/gas mark 3. Cover the meat with foil and roast for a further 4 hours.
  5. Take the pork out of the oven remove the foil, then baste the meat with the dripping in the bottom of the tray. Carefully lift up the pork and transfer it to a chopping board. Put all of the vegetables into the roasting tray and stir them into the dripping. Drain away excess, then place the pork back on top of everything and roast for another hour.
  6. Make the anchoiade by blending together all of the ingredients into a paste. When the pork is ready, remove it to a serving dish and leave to rest. Make the gravy by spooning away any fat from the roasting tray and pouring in the broth. Bring to the boil, stirring constantly to scrape up the stuff from the bottom. Carve the meat and serve with with the roasted vegetables, buttered cabbage, potatoes, gravy and warm anchoiade.