Place the pork skin side up on an oven rack over the sink and pour a jug of boiling water over the skin. Pat dry and set aside.

For the brine, place the sugar, salt, garlic, peppercorns, cloves, bay, thyme and 1.5L water in a saucepan over high heat. Cook, stirring, for 4 minutes or until sugar and salt have dissolved. Transfer to a bowl and chill until cooled to room temperature.

Pour brine into a plastic container and carefully place the pork in the brine, to cover meat but not skin. Chill overnight uncovered in the fridge, leaving the skin exposed to dry out.

The next day, preheat the oven to 220°C. Remove pork from brine, discarding brine and allow the pork to come to room temperature

Rub skin with oil and season with salt. Place pork, skin-side up, on a greased wire rack set in a roasting pan. Roast for 30 minutes or until the skin starts to bubble and crisp slightly.

Reduce oven to 150°C and roast for a further 1 hour 10 minutes, then increase oven to 200°C and cook for a further 20 minutes or until meat is cooked through and the crackling is crisp and golden. Rest the pork, loosely covered with foil on a rack, for 30 minutes.

Add the oil to a large pan over a medium heat - Add onion, carrot and celery and cook until soft, add garlic and fry for few minutes being careful not to burn. Bring the heat up to high and add the wine and cook off for a few minutes. Then add the stock, herbs and chicken wings or necks and bring to the boil. Reduce to a gentle simmer and allow the liquid to reduce over a medium heat until around a quarter off the liquid remains.

Pour through a sieve to remove solids and return to a smaller pan. If the pork is ready to serve then reduce this again over a high heat until is a gravy like consistency - Set aside but keep warm.

While the pork is roasting. Quarter the pears and toss is olive oil with the sage leaves - Add a couple of pinches of salt and pepper and place in a small roasting pan - Cover with foil and place on the bottom rack of the oven - Check after 45 - 50 minutes, the pears should hold their shape but be cooked through, cook for longer is needed. When ready remove and set aside.

cut the cauliflower into florets and place in a saucepan. Poor over enough stock to just cover the cauliflower and bring to the boil. Cook until cauliflower is tender. Drain but reserve some of the stock. Allow the cauliflower to cool a little then transfer to a blender and blitz until smooth and silky. You may need to add a little more of the stock as you are bending - do this a little at a time - If you add too much the pyres will become too thin. When you are happy with the consistency season with salt and white pepper top taste. Return to a clean pan to reheat when ready to serve.

Bring a pan of salted water to the boil. While the water is coming to the boil make a bowl of iced water ready to plunge the broccolini to stop it over cooking. Once the water is boiling drop the broccolini in and cook for a few minutes until just tender. Remove and plunge into iced water then remove and set aside to keep warm.

To serve

Cut the pork into equal sized single serves (a bread knife is great for this). In a bowl or plate place 2 - 3 tablespoons of the cauliflower puree, then 2 broccolini stalks and top with the. Pork. Add 2 - 3 tablespoons of the reduction around the puree and place 2 pear quarters on each side of the bowl or plate. Enjoy!