1corned pork shoulder (about 2.8kg, see note) 600 gm(3 cups) dried chickpeas, soaked overnight in cold water, drained2fresh bay leaves5each of whole cloves and allspice1onion, coarsely choppedTo serve:Dijon mustardPickled vegetables2carrots, cut into 5mm-thick batons2Spanish onions, thinly sliced1celery heart, thinly sliced300 mlcider vinegar95 gmraw caster sugar2 tspcelery seeds
For pickled vegetables, place carrot, onion and celery in a bowl, scatter with 1 tbsp sea salt, mix to combine and stand until water leaches from vegetables (10-15 minutes). Combine vinegar, sugar and 50ml water in a small saucepan, stir over low heat to dissolve sugar, then cool to room temperature. Rinse vegetables under cold water, drain well, add to vinegar mixture and stand for at least 15 minutes at room temperature to pickle.
Place pork in a large saucepan or casserole. Add remaining ingredients (except mustard) and enough water to cover and bring to the boil over high heat. Reduce heat to low and simmer until pork and chickpeas are tender (2¼-2½ hours).
Remove pork from liquid and thickly slice. Drain chickpeas (discarding spices) and serve pork with chickpeas, pickled vegetables and mustard to the side.
Note Corned pork shoulder may need to be ordered in advance from select butchers.