Cut pork into equal pieces of approx 200g and season with a dry rub. Leave in the fridge overnight

In a heavy cast iron pot, sear off all sides of the pork and set aside

Fry off shallots, whole (slightly crushed) garlic cloves, carrots and celery for 5 mins, then add flour and cook out. Add all the remaining ingredients and bring to the boil

Add back in the pork pieces and submerge in the liquid. Cook with a tight fitting lid at 150C for 4 hours

Remove meat pieces and strain the liquid. Add the cream, thicken and season