Eastern-inspired slow roast pork

Method

1. Preheat the oven to 160°C. Score the skin of the pork with a very sharp knife and place in a large roasting tray. In a pestle and mortar, grind together the cumin seeds, dried coriander and a pinch of salt and rub this mixture into the skin, making sure it goes well into the scores. Place the pork in the oven and forget about it for 5 hours – go for a walk or have a nap, don’t worry, you’ve got ages.
2. Get the squash ready. You don’t need to peel it, just top and tail, slice in half lengthways, remove the seeds and cube the flesh. Once the pork has hit the 5-hour mark, scatter the squash in the tray with the ginger, cumin, fresh coriander and a little olive oil if there is not enough juice from the meat to baste it properly. Put everything back in the oven for 1 hour.
3. Remove the pork from the tray, place it on a plate, cover it with foil and try to resist eating all the crackling before it reaches the table. Put the roasting tray – with the squash still in it – on top of the hob, turning the heat up to high. Pour in the wine and use it to deglaze the pan by scraping the bits off the bottom. Once it has simmered and reduced for 2–3 minutes, add the flour. Stir until it has all been incorporated and then gradually mix in the stock until you have a gravy the consistency you like.
4. Carve the meat and serve with the squash, gravy and extra coriander leaves, along with any greens that you fancy.