• 300 g/10 oz pork rind

• 25 g/1 oz butter

• 3-4 tablespoons olive oil

• 2 large onions, sliced

• 2 large carrots, sliced

• 2 celery sticks, chopped

• 625 g/1 1/4 lb boneless pork, diced

• 150 ml/1/4 pint dry white wine

• 1.5liters/2 1/2 pints Chicken Stock

• 250 g/8 oz Italian pork sausage or Continental sausage, cut into 2.5 cm/1 inch slices

• 750 g/1 1/2 lb Savoy cabbage, shredded salt and pepper

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Method:

1. Place the pork rind in a pan, cover with water and season lightly with salt. Bring to the boil and cook for 10 minutes. Drain and cut the rind into 5 x 1 cm/2 x 1/2 inch strips.

2. Heat the butter and half the oil in another pan. Add the onion and fry over a low heat until soft, but not colored.

3. Add the carrots and celery, and cook, stirring frequently, for about 5 minutes.

4. Remove the vegetables from the pan. Heat the remaining oil and cook the pork until it is well sealed.

5. Return the vegetables and pork rind to the pan and pour in the white wine and stock. Season to taste with salt and pepper.

6. Simmer gently for 1 1/2-2 hours until the meat is almost tender. Add the sausage and cabbage, and continue cooking for a further 25-30 minutes.

7. Taste and adjust the seasoning, if necessary, and transfer to a serving dish. Serve hot.