Salt the pork shank for 3 hours. Remove the excess salt, place it in a pan to be cooked in volcanic steam pits (alternatively: slow cook in vegetable stock for about 8 hours on low heat). When cooked, remove and place in a wood-fired (or domestic) oven, brushing it with a mixture of honey, sage, and vinegar which have been boiled together beforehand, until the skin becomes golden and crisp. Use the meat juices and reduce them with 1 coffee spoon of mustard. Julienne half a cabbage, add the sugar, lemon juice and roasted mustard seeds, season with salt to taste. Cut the other half of the cabbage into quarters and grill them. Cut the apple into segments and grill. Roast the potatoes with the skins on, remove the skins and mash the potatoes with butter and hot milk, season with salt and pepper to taste.
Serve in cast iron cookware.