Coppa (Seasoned Pork Shoulder) With Fennel And Pistachios

Wash the pork shoulder, heat in an oiled pan with salt and pepper.

Let cool, then vacuum pack and cook for 4 hours.

Clean the fennel, dice and sauté in pan with oil, salt and pepper.

Add the Sambuca and let cook.

Add the chopped pistachios and create a rectangular base onto which the thin pork slices are then placed.

Garnish the dish with the pork gravy and Maldon salt. Garnish with sprouts.