Preheat the oven to 140°C regular bake. Combine the oregano, cumin seeds, garlic, salt and olive oil in a small bowl. Rub the paste all over the flesh side of the pork, pushing it into all the nooks. Roll up and tie with kitchen string. The pork can be covered and chilled for 1 day at this point. Place the onions, bay leaves and wine in a deep, ovenproof casserole dish. Place the pork, skin-side up on top and season with sea salt. Cover with a lid or seal tightly with foil. Cook for 5 hours, or until very tender and falling off the bone. Remove the string and carefully peel off the skin. Cut the skin into long strips and place on roasting tray. Cook under a hot grill until golden and crispy, watching carefully that it doesn’t burn. Place the pork in a serving bowl along with the crackling, onions and as much cooking liquor as desired. Pull apart and serve with the Mojo Verde.

Mojo Verde

INGREDIENTS
2 cups packed coriander, leaves and tender stems, roughly chopped
½ cup picked mint leaves
1 teaspoon dried oregano
2 cloves garlic, crushed
1½ teaspoons ground cumin
½-1 teaspoon chilli flakes
2 teaspoons sea salt
2-3 tablespoons lemon juice
1/3 cup olive oil

METHOD
Blitz all the ingredients in a small food processor until smooth.

DRINKS MATCH:
The unmistakeable aromas of orange zest, apricot and a little jiggle of jasmine tell you that the Gladstone Vineyard Wairarapa Viognier 2019 ($28) is going to be perfecto with this pork. Grown organically on the ancient rocky terraces of the Ruamahanga River, it’s an ultra-bright, beautifully balanced example of a variety that's notoriously difficult to grow. Fresh, spicy and floral, it’s fantastic. gladstonevineyard.co.nz