fresh sage leaves (optional)
3-6 banana shallots
500ml/18fl oz chicken stock
1 heaped tsp wholegrain mustard
salt and freshly ground black pepper
1 heaped tsp honey
salt
2 tbsp double cream (optional)
2kg/4lb 6oz loin of pork on the bone, skin on (look for one with a good layer of fat)
250ml/9fl oz dry cider
570ml/1 pint dry cider