Instructions: Remove all the fat from the pork and cut into cubes of about 3/4 inch

(20mm) square then soak in brine for 12 to 24 hours. Remove and thoroughly wash several times before shaking with mustard. This not only keeps the meat moist but also acts as a tenderiser. The meat with all the other ingredients should be placed in a large saucepan and just covered with water. Slowly bring to the boil and then simmer for 2 hours. Fresh vegetables can be added 3/4 hour before the meat is ready or they can be cooked separately, however the traditional accompaniment for Salt Pork is Pease Pudding.

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