One-pot braised pork shoulder with spiced red cabbage & orange

• fennel seeds2 tsp tsp
• coriander seeds↗1 tbsp tbsp
• sea salt flakes↗2 tsp tsp
• boned pork shoulder↗1.2kg kg

  tied

• olive oil↗1 tbsp tbsp

  plus a drizzle

• orange↗1 large
• red onion↗1

  halved and sliced

• red cabbage↗1 small

  (about 850g), quartered, cored and sliced

• star anise2
• cinnamon stick↗1
• bay leaves↗2
• red wine↗200ml ml
• light brown soft sugar↗2 tbsp tbsp
• red wine vinegar↗2 tbsp tbsp
• mash

  to serve

Step-by-step instructions

1. 1

   Toast the fennel and coriander seeds in a dry frying pan over low heat for a few minutes until fragrant, then roughly grind them together with the sea salt flakes using a pestle and mortar. Set aside.

2. 2

   If the pork is wrapped in a layer of pork rind, untie it and carefully cut the rind away, along with any thick areas of fat. A little fat adds flavor, but too much will make the dish greasy. (See our tip for making crackling below). Retie the pork into a cylindrical shape, then rub a drizzle of oil and the spiced salt over the surface. Heat the oven to 160 °C/140 °C fan/gas 3.

3. 3

   Heat 1 tbsp oil in a large ovenproof pot or flameproof casserole over medium‑high heat and brown the pork all over. Add 200 ml water to the pan, cover, then cook on the middle shelf of the oven for 2 hours.

4. 4

   Remove from the oven and carefully lift the pork onto a plate. Peel three large strips of zest from the orange and add them to the pot. Squeeze in all the orange juice, then stir in the onion, cabbage, star anise, cinnamon stick, bay leaves, red wine, sugar and vinegar. Season and bring to a simmer on the hob over medium heat. Place the pork on top of the cabbage mixture, cover and return to the oven for another 2 hours, removing the lid for the final 20 minutes.

5. 5

   The pork is ready when it is tender enough to shred with a fork. If it needs longer, return to the oven for 30 minutes, covered, then check again. Once cooked, remove the pot from the oven and let it rest. If the cabbage has a lot of liquid, remove the pork to a plate and simmer uncovered until the juices reduce to a glossy sauce. Slice or shred the pork and serve with the cabbage and some mash on the side, if desired.