Spiced potted Gloucester old spot pork with sticky apple and crackling salad

To serve 6

Ingredients

For the potted meat -
350g cooked pork [hock, shoulder or belly] must have good fat content
4 tblsp Goose fat
2 large shallots finely chopped
12 leaves of sage
2 tblsp capers
8 cornichon
1 tsp mixed spice
Salt and black pepper

Extra goose fat for top of pots
Crackling
Micro watercress [optional]
1 granny smith apple
1 ltre apple juice
2 tblsp sugar

Method

Place the chopped cooked pork into food processor with the goose fat, shallots, capers, cornichon, sage and seasonings. Pulse until a course pate consistency if it is a little dry add a little more goose fat. Place potted mixture into pots leaving ½ cm at the top. Spoon on enough melted goose fat to cover all the meat. Place in the fridge for at least 1 hour.
For the sticky apple reduce the apple juice and sugar to a caramel then add the chopped apple and boil for 2 minutes.To plate up the dish, place the potted pork on a plate with, watercress, , crispy crackling pieces and a spoon of the sticky apple. Alternatively serve the potted mix in a large pot with some good chutney and fresh bread.