Authentic Yorkshire 'Stand' Pie (Large Jellied Pork Pie)

Make a hot water crust pastry using lard and boiling water.

Chop lean pork and pork fat into small cubes; season heavily with salt, pepper, and sage.

Line a large cylindrical mold with the pastry, fill with meat, and cover with a pastry lid (leaving a hole in the center).

Bake at 180°C (350°F) for 1.5 - 2 hours.

While hot, pour a strong liquid pork stock (jelly) through the hole in the lid.

Allow to cool and chill overnight so the jelly sets around the meat.

Serve cold in slices with English mustard.