Preheat the oven to 220°C/gas 7. Using a sharp knife, remove the rind from the pork along with a thin layer of fat. Rub the rind with salt, and insert sprigs of Red Tractor thyme and broken red chillies between the scored marks. Place in a roasting tin and leave on one side while you make the spice crust.

Heat a griddle over a medium flame and lightly toast the cumin seeds, fennel seeds and peppercorns. Tip into a mortar and pound with a pestle until fine. Sieve the spice mix and stir in the grated orange zest and salt.

Rub the spices over the pork, on all sides, and place the meat in a separate roasting tin. Roast the crackling and joint of pork in a hot oven for 30 minutes – until the meat has coloured and the crackling is crisp. Remove the crackling from the oven and keep warm while you finish cooking the pork.

In a small pan, combine the tamarind concentrate, stock, sugar and ginger. Bring to a boil and cook for 2-3 minutes.

Turn the oven down to 180°C/gas 4. Pour the tamarind glaze over the pork and cover with foil - continue roasting for a further 20 minutes, until the pork is tender and the juices run barely pink when the meat is pierced. Remove from the oven and leave the pork to cool for 15 minutes before carving into thick, meaty slices. Serve with the cape gooseberry sauce.

Dissolve the sugar in the water and simmer for 2-4 minutes. Remove the capes from the gooseberries, and pierce each berry with a sharp knife.

While the syrup is on the go, heat the oil in a saucepan and toss in the mustard seeds and curry leaves. Stir and fry for a few seconds – until all the popping and crackling quietens down.

Tip in the fruit and add the diced chilli pepper - turn the heat down a tad and cook, covered, until the fruit has softened but still holds its shape. Add splashes of syrup and a dash of gin to the fruit while it’s cooking. You need enough syrup to moisten the fruit. Keep an eye on the pan to check the syrup doesn’t start to caramelise.
Serve warm with the roast pork