Braised Pork with Mussels

5 tbsp rice bran oil
2 kg boneless, skinless pork shoulder, cut in 2 cm cubes
SIDS SALT & PEPPER to taste
3 onions, chopped medium fine
3 sticks celery, finely sliced
5 cloves garlic, crushed
Leaves from 5 sprigs thyme
3 bay leaves
1 tbsp fennel seeds
2 pinches of saffron threads, optional
Pinch of dried chilli flakes
Strip of orange zest, about 10 cm long
1 tbsp paprika
2 tsp SIDS SMOKEY GARLIC SAUCE
200 ml dry white wine
400 g tin chopped tomatoes
250 ml chicken stock
1 kg NZ green lipped mussels
Handful of coriander leaves, roughly chopped
AIOLI:--
2 egg yolks
2 cloves garlic, crushed
½ tsp salt
200 ml EV olive oil
1 tbsp lemon juice
¼ tsp SIDS CRAZY LEMON
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR

Heat the oven to 150°C. Heat 2 tablespoons of oil in a large casserole. Lightly season the meat with SIDS SALT & PEPPER to taste, then brown in the hot oil, in batches if necessary, for about 2 minutes each side. Remove from the casserole and put to one side.
Add the remaining oil to the pan. Add the onions, celery, garlic, thyme, bay leaves, fennel seeds, saffron, chilli flakes and orange zest, along with a pinch of salt and cook over a gentle heat for 10-15 minutes, stirring occasionally, until the vegetables are soft, but not brown.
Stir in the paprika, cook for 1 minute, then add the wine and leave it to bubble away for a few minutes. Add the tomatoes, breaking them up with a spoon, then stir in the meat and stock. Bring to a simmer, cover the liquid with a circle of baking parchment or greaseproof paper, then put the lid on and cook in the oven for 1¾-2 hours, until the meat is falling apart.
While the pork is cooking, make the aioli - chop the garlic very finely. On top of the garlic shake half a tsp of salt and crush the salt and garlic together with the back of the knife’s blade. Into a bowl put egg yolks, crushed garlic, SIDS CRAZY LEMON and lemon juice. Begin whisking the mixture. As you beat, very slowly pour in the oil in a fine stream. As the mixture begins to thicken and lighten, start pouring the oil a little faster. Once the aioli mixture has reached about half a cup in volume, stop pouring in the oil and add a tablespoon of SIDS LOW SUGAR RASPBERRY VINEGAR. Continue beating in more oil until the mixture is a pale pink colour and the volume is to your liking. Season with SIDS CRAZY LEMON, tip into a small bowl and put to one side.
Rinse the mussels well, scraping off any barnacles and removing any 'straggly' beards. Discard any mussels that don't close when tapped against the sink. When the pork is done, remove the paper, add the mussels, replace the lid and return to the oven for 5 minutes, until the mussels open. Taste juices and season if necessary. Add half the coriander leaves to the stew and stir together the pork and mussels. (I like to remove the mussel shells at this stage)
Ladle into wide bowls and scatter with the rest of the chopped coriander. Add a blob of aioli on the side, stirring it into the sauce as you eat.