Pie Filling

• 400 g Boneless Pork Shoulder (Finely chopped)
• 100 g Lean back bacon (Finely chopped)
• 150 g Pork belly (Finely chopped)
• ¹⁄₂ tsp Ground all spice
• 1 tsp Flaked sea salt
• ¹⁄₂ tsp Nutmeg (Freshly grated)
• Fresh ground black pepper
• 1 Medium egg (Beaten)

Hot Water Crust Pastry

• 475 g Plain flour (Plus extra for rolling)
• ¹⁄₂ tsp Fresh ground black pepper
• 50 g Cold butter (Cut into cubes, plus extra for greasing)
• 150 g Lard (Cold)
• 125 ml Water
• 2 tsp Flaked sea salt
• 1 Egg (Beaten, to glaze)

Jelly stock

• 900 g Pork bones
• 1 Pig’s Trotter (Substitute 2 smoked pork hocks)
• 2 Large carrots (Halved)
• 2 Celery sticks (Halved)
• 1 Onion, quarted (Substitute celery, bell pepper, asopheda powder)
• 2 Bay leaves
• 3-4 Sprigs of thyme
• ¹⁄₂ tsp Black peppercorns