Toast the fennel and coriander seeds in a dry frying pan over a low heat for a few minutes until fragrant, then roughly grind along with the sea salt flakes using a pestle and mortar. Set aside.

If the pork is wrapped in a layer of pork rind, untie it and carefully cut the rind away, along with any thick areas of fat. A little fat is good for flavour, but too much will make the finished dish greasy. (See our tip for making crackling, below). Retie the pork in a cylindrical shape, then rub a drizzle of oil and the spiced salt over the surface. Heat the oven to 160C/140C fan/gas 3.

Heat 1 tbsp oil in a large ovenproof pot or flameproof casserole over a medium-high heat and brown the pork all over. Add 200ml water to the pan, cover, then cook on the middle shelf of the oven for 2 hrs.

Remove from the oven and carefully lift the pork out onto a plate. Peel three large strips of zest from the orange, then drop these into the pot. Squeeze in all the orange juice, then mix in the onion, cabbage, star anise, cinnamon stick, bay, red wine, sugar and vinegar. Season and bring to a simmer on the hob over a medium heat. Sit the pork on top of the cabbage mixture, cover and return to the oven for another 2 hrs, removing the lid for the final 20 mins.

The pork is ready when it’s tender enough to shred with a fork. If it needs longer, return to the oven for 30 mins, covered, then check again. Once cooked, remove the pot from the oven and leave to rest. If the cabbage has lots of liquid, remove the pork to a plate and simmer uncovered until the juices reduce to a glossy sauce. Slice or shred the pork and serve with the cabbage and some mash on the side, if you like.