To prepare pork, score skin with a very sharp knife. Crush salt, chilli flakes and fennel seeds in a mortar and pestle. Add garlic and grind to a smooth paste. Muddle with oil and smear spice mix all over the skin and the flesh of the pork. Place into a roasting dish with 6cm to 10cm sides and cook for 30 minutes.
Remove pork from oven, add half a cup of water to the roasting dish and cover with foil. Reduce oven to 150C before returning pork to the oven and cooking for a further 2½ hours or until meat is falling apart. Remove from oven and allow to rest for at least 15 minutes before serving.
Warm puree in a medium-sized pot. Briefly blanch greens in a large pot of lightly salted boiling water and drain. Divide puree and greens between 4 plates.
Remove skin and excess fat from pork shoulder and place on top of greens. Drizzle with herb oil and a little jus if desired.
Jerusalem artichoke puree
Peel artichokes with a sharp knife and place into a bowl of lightly salted water. Drain and place into a medium-sized pot and cover with milk.
Place a piece of baking paper over the milk in the pot, creating a cartouche. Bring to a simmer and cook for 15 to 20 minutes or until tender. Strain artichokes and reserve liquid.
Bring the cream to the boil in a small pot.
Liquidise artichokes in a blender until smooth and add cream.
Adjust consistency with a little more of the reserved cooking liquor as required. Season to taste with salt and freshly ground black pepper.
Herb oil
Place parsley, thyme and salt into a mortar and grind to a smooth paste. Add garlic and crush until smooth. Add oil and muddle to combine.
