Succulent, slow-cooked pork served with braised beans and salad makes a treat of a Sunday lunch
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Making really crispy crackling
You should get decent crackling from this cut by cooking the pork the way I have described, but if you want to be totally sure of it I suggest you increase the oven temperature to 200C/180C fan/gas 6 for the final half hour of cooking. Check the wine has not started to evaporate, adding a little more if necessary. Or, if you prefer, you can remove the skin from the joint, rub it evenly with salt, then cook it on a baking sheet on the shelf above the pork.
Winter green salad
Mix together 1 small curly endive, torn into bite-sized pieces, 2 heads radicchio or chicory, shredded and 100g bag lamb's lettuce. Tip 2 tbsp Sherry vinegar, 1 tsp Dijon mustard, &frac;12 tsp sugar or honey and salt and pepper into a jar and shake well. Add 6 tbsp olive oil and shake to mix. Pour the dressing into the base of a large bowl and put leaves on top. When ready to serve, bring to table and toss the salad with the dressing to coat the leaves.