For the pork and the braised red cabbage
1.3 g shoulder of pork
Salt and freshly ground pepper
600 g cabbage, cored and chopped
250 g Granny Smith apples, peeled and diced
14 ml Calvados brandy
1 onion, chopped
15 ml cider vinegar
25 g unsalted butter
For the hassleback potatoes
8 Maris Piper potatoes, large new potatoes or baking potatoes
25 g fresh thyme, finely chopped
½ garlic clove, finely chopped
Salt and freshly ground pepper
40 g butter
75 ml dry white wine

Preheat the oven to 170C, 340F, Gas 3.
Increase the oven temperature to 200C, 400F, Gas 4, covering the pork with foil if not already covered.
Roast the hassleback potatoes for 40 minutes until golden and cooked through.
Remove the roast pork after 30 minutes at the higher temperature, cover and set aside to rest, keeping warm.
Serve the pork with the braised red cabbage and hassleback potatoes.
Season the pork with salt and freshly ground pepper, rubbing salt into the crackling.

Place the pork in a roasting tray and roast for 3 hours 30 minutes. If the crackling begins to scorch, cover it with foil.
Meanwhile, braise the red cabbage. Place the red cabbage, apple, Calvados, onion and cider in a casserole dish. Dot with the butter
Cover the cabbage and cook gently for 1 hour 30 minutes on the stove, stirring now and then.

Prepare the hassleback potatoes. Peel the potatoes and slice off the base enabling them to sit flat.
Push a skewer through the centre of each of potatoes lengthways, 1cm up from the base.
Using a sharp knife, slice each potato vertically 12 times, cutting down to the skewers.

Sprinkle the thyme, garlic, sea salt and freshly ground pepper over a roasting tray. Place the potatoes on top, dot each one with butter and sprinkle over the white wine.