1: Set a large, lidded, heavy flameproof casserole over a medium heat. Add a little oil and sauté the pork in batches until golden brown. Remove with a slotted spoon; drain on kitchen paper.

2: Add the pancetta to the casserole and fry until it has rendered plenty of its fat and is lightly browned. Reduce the heat slightly and add the onions and garlic. Sweat gently, stirring occasionally, for 10–15 minutes until softened.

3: Crumble in the stock cubes, then add the wine and cracked black pepper. Bring to the boil and simmer until the liquor is reduced down to a rich glaze. Meanwhile, preheat the oven to 150°C/Fan 130°C/Gas 2.

4: Return the pork to the casserole, add the herb bundle and pour on the stock. Bring to the boil, put the lid on and cook in the oven for 2 hours.

5: Stir in the mustard and some salt and pepper. Spread the sliced cabbage over the pork. Cover and cook in the oven for a further 45 minutes. Remove the lid and return to the oven for a further 15–20 minutes to reduce the liquor.

6: In a small bowl, mix the pork scratchings with the onion flakes and thyme leaves. Take out the casserole and scatter the cheese over the surface, followed by the crunchy pork mixture. Return to the oven for a further 25–30 minutes. Leave to stand for 5 minutes before serving.