Pickled pork with mustard and vegetables

• 1 pickled pork hand, about 1.5 kg
• 1 brown onion, chopped
• 1 celery stalk, chopped
• 2 bay leaves, 8 peppercorns, 4 cloves
• 2 tbsp brown sugar, 2 tbsp malt vinegar
• Hot English mustard or Dijon, boiled potatoes and greens, to serve

1. Put the pork in a large pot with the onion, celery, bay leaves, peppercorns, cloves, sugar and vinegar. Add just enough cold water to cover.
2. Bring slowly to a gentle simmer, then cook for 1½ hours with just a few bubbles breaking the surface, until tender.
3. Leave the pork in the liquid for 15 minutes, then slice and serve with mustard, potatoes and greens.

Tip: Cold leftovers are great in sandwiches with pickles.