Method

• 1.
  Preheat oven to 200°C/180°C fan-forced.
• 2.
  Place the carrot, onion, celery, garlic, thyme, bay leaf, cider, cider vinegar and stock in a large casserole over high heat. Season and bring to the boil.
• 3.
  Remove from heat and add the pork (pork should be fully submerged – if not, top up with water). Cover and bake in oven for 3 hours. When pork is cooked, remove from oven and leave to cool slightly in stock.
• 4.
  Line a flat baking tray with plastic wrap. Carefully lift the pork onto the tray and make sure you get rid of any bits of vegetables or herbs as they will end up pressed into the pork. Cover the pork with plastic wrap, then arrange another flat tray or dish on top – the tray must be completely flat, as any indentations will be pressed into the pork.
• 5.
  Weigh the pork down with another dish or some cans and leave to cool in the fridge overnight. Strain the cooking liquid and use as a stock in another recipe.
• 6.
  To make the kale oil, cook the kale leaves, in batches, in a large heavy-based frypan over high heat for 4 minutes until charred and crispy but not burnt. Transfer to a blender. Add the spinach and oil and whiz on high speed for 5 minutes, then strain through a clean muslin cloth into a jug or bowl. Leave to strain overnight.
• 7.
  The next day, discard green puree and store oil in a jar in the fridge (see note). To cook the pork, preheat oven to 200°C/180°C fan-forced.
• 8.
  Cut the pork into 6 portions and place, skin-side up, in a medium non-stick ovenproof frypan. Transfer to oven and roast for 10 minutes until heated through.
• 9.
  Transfer frypan to stovetop and heat over high heat. Spray skin with oil spray, then flip pork skin-side down and cook for 2-3 minutes until skin is crisp.
• 10.
  Meanwhile, make the cheese broth. Place both cheeses in a blender. Pour over the boiling water. Stand for 2 minutes. With the ingredient-measuring cap in place, pulse until smooth (as the cap is vented, the steam will be able to escape and the lid will not pop open).
• 11.
  Blanch the brassicas (broccolini) in boiling, salted water until just cooked. Drain and toss with butter, then season with salt flakes and freshly ground black pepper.
• 12.
  Divide warm cheese broth among shallow serving bowls, place a serving of pork in each bowl and arrange buttered brassicas around the sides. Drizzle a little roasted kale oil through the cheese broth and serve.