Not meant to look like a braised porcupine, but yes it does.
After 5 days in the cure, drain and discard the liquid.
Place in pot, completely cover with water, slowly bring to boil, place in oven (lid on with cartouche) for 4 hours at 140c.
Remove and place in fridge, allowing to completely cool in liquid. (Lid off, cartouche on)
Next day... Drain, pat dry and paint with molasses, then roll in crushed pepper, mustard seeds, coriander seeds, get in fridge till needed. This will keep for a week in fridge.
In this case it was needed instantly, in the form of a New York bistro sanger...
Delicious! Mildly spiced, peppery, briny, meaty, earthy, succulent, with a hint of anise, coupled with an incredible braised mouth feel. The hardest thing about this recipe is cutting the meat to serve it up, it just gives way.
Then as the missus leaves the house, the pig comes out... DOUBLE MEAT!
Nobody to blame but myself, sitting here as full as a state school feeling sorry for myself.
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