Spicy Pork

1 tbsp coriander seeds
1 dsp cumin seeds
1 dsp fenugreek seeds
5 dried bird’s eye chillies
1 tsp hot smoked paprika
1 tsp sweet smoked paprika
1 tsp ground cloves
1 dsp black pepper corns
1 ½ tbsp sea salt
3 cloves of garlic
4 tbsp soft brown sugar
3 dsp runny honey
2 dsp maple syrup
1 dsp soy sauce
2 heaped dsp whole-grain mustard
1 ½ tbsp grated fresh ginger
1 large onion
1 fennel bulb
¾ bottle of cider
1.2 kg (ish) pork

Toast all of the dry spices in a dry pan until aromatic, along with the salt and black pepper corns. Whizz in the blender along with the garlic and brown sugar.
Rub half of the spice mix onto the pork, brown in oil in a heavy-bottomed ovenproof pot.
Put the pork into the oven (preheated to 150ºC), with the lid on the pot.
Fry the grated ginger in oil in a large saucepan until aromatic and then add the reserved spice mix.
Meanwhile, blend the fennel and the onion to a paste, and add to the pan with the ginger. Sweat until cooked.
To the pan, add the mustard, honey, maple syrup, soy sauce and cider. Simmer for around half an hour.
Strain the sauce and return to the pan, simmer until reduced by around two thirds.
Add to the pork in the oven, remove the lid, raise the heat to 200ºC and cook until sticky.

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