Slow-roast pork shoulder with leeks and cannellini beans

Method

1. Put the fennel seeds in a pestle and mortar with a good pinch of salt and pepper, then crush until fine. Add the orange zest and 2 of the bashed garlic cloves and crush again. Mix in 2-3 tbsp olive oil, then rub this mixture all over the pork (see Make Ahead).
2. When you’re ready to cook the meat, heat the oven to 230°C/210°C fan/gas 8. Put the casserole or roasting tray over a low heat and drizzle in 2 tbsp olive oil. Add the leeks and remaining garlic, then fry on the hob for about 10 minutes until starting to soften.
3. Add the fennel, bay leaves, wine and mustard, then bring to the boil to reduce by half. Stir in the beans with their liquid and the chicken stock, then bring back to the boil.
4. Put the marinated pork on top of the beans, nuzzling it in a little, and drizzle the skin with a little oil. Roast for 30 minutes to give the skin a chance to crisp up and crackle. Remove from the oven and cover with a lid or tightly with foil. Put the casserole or tray back in the oven and lower the heat to 160°C/ 140°C fan/gas 3 and cook for 3½-4 hours until the meat is tender and falling apart.
5. Remove the lid or foil and turn the oven back up to 230°C/210°C fan/gas 8. This will get the crackling crisp again, but keep an eye on it and remove the roast from the oven after around 20 minutes. Skim any excess fat off the beans and finish with a splash of cider vinegar before serving.