Rastan with pork joint

Wash the rastan leaves thoroughly under cold running water, removing any tough central stems, then blanch the leaves in a large pot of salted boiling water for 5–7 minutes until slightly tender. Drain and squeeze out excess moisture, then roughly chop the leaves.

Season the pork joint generously with salt, pepper, and garlic, then place it in a deep roasting pot or Dutch oven. Add a splash of water or stock to the bottom of the pot to keep the meat moist during cooking.

Cover the pot and slow-roast the pork joint in a preheated oven at 170°C (340°F) until the meat is tender and beginning to fall off the bone. Baste the joint occasionally with its own juices during cooking.

Remove the pork joint from the oven and allow it to rest, then shred or slice the meat into generous pieces, reserving any cooking juices from the pot.

In a large mixing bowl, combine the prepared rastan leaves with the shredded pork, reserved cooking juices, a drizzle of olive oil, and seasoning to taste. Mix well so the greens are coated with the flavorful juices.

Line a deep baking dish with a sheet of dough or pastry if desired, then layer the rastan and pork mixture evenly inside. Fold over or top with a second layer of dough, sealing the edges firmly.

Brush the top of the pastry with egg wash or a little oil, then bake in the oven at 190°C (375°F) until the crust is golden brown and crisp on top.

Remove the baked rastan and pork preparation from the oven and allow it to rest for at least 10 minutes before slicing and serving warm.