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1
Make the corn bread: Preheat oven to 400 degrees.
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2
Butter a 9-inch cast-iron skillet or deep pie dish.
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3
In a large bowl, sift together the dry ingredients.
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4
In a medium bowl, combine remaining ingredients.
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5
Add liquid mixture to the dry one and stir until just combined.
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6
Pour into skillet and bake for 20 to 25 minutes.
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7
Meanwhile, trim the pork of excess fat.
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8
In a small bowl, combine all spices and sugar.
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9
Rub meat all over with minced garlic and the spice mixture, pressing firmly.
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10
Place on a rack set over a foil-lined baking sheet.
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11
When corn bread is done, lower oven to 325.
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12
Roast pork undisturbed for 4 1/2 hours, or 45 minutes for each pound of meat.
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13
While pork is roasting, make the bacon broth.
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14
Combine all ingredients in a medium saucepan.
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15
Bring to a boil, lower heat and cook at a bare simmer for 1 hour.
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16
Strain and discard solids.
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17
Refrigerate until fat has solidified and is easily removed.
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18
Bring a large pot of water to a boil.
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19
Remove fava beans from their pods.
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20
Boil beans for 5 minutes.
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21
Drain and plunge into an ice-water bath.
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22
Once cool, drain and gently peel off and discard the skins.
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23
Set beans aside.
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24
When pork has reached an internal temperature of at least 160 degrees, remove from oven to rest for 30 minutes.
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25
Carefully cut around the bone and pull out.
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26
Slice pork into 6-to-8-ounce slabs, each with some crispy skin.
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27
Warm the bacon broth.
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28
In each of 6 shallow bowls, add about a... cup bacon broth and a mound of favas.
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29
Place a wedge of corn bread atop the favas.
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30
Top with a slice of pork.
