Heat lard, milk, and water in a pan until the lard melts.
Sift flour into a bowl and season with salt and pepper.
Combine the warm lard mixture with the flour to form a dough ball.
Simmer pork jelly ingredients in water for 3 hours, then strain the liquid.
Reduce the strained stock to 500ml over medium heat.
Mix the pork shoulder, belly, bacon, and spices in a bowl.
Preheat the oven to 180°C.
Line a pork pie dolly or jar with cling film.
Roll three-quarters of the pastry to 3cm thick and mold it around the dolly.
Remove the dolly and place the rolled meat filling into the pastry case.
Roll the remaining pastry into a circle to create a lid.
Seal the lid with beaten egg and bake for 45 to 60 minutes.
Cool the pie, cut two holes in the top, and pour in the jelly.
Chill until the jelly sets, then slice and serve with piccalilli.