Preheat the oven to 180°C.
Pulse half of the pork and bacon in a food processor to a coarse mince.
Combine the mince with remaining meat, herbs, spices, and anchovy essence, then season.
Sift the flour with salt and pepper into a large bowl.
Heat milk, water, and lard in a pan until the lard melts and it simmers.
Boil the liquid and pour it onto the flour mixture, mixing into a firm dough.
Knead the dough quickly on a floured surface for a few minutes.
Roll out the dough and press three-quarters of it into a pork pie tin.
Spoon the meat filling into the pastry-lined tin.
Roll out the remaining quarter of dough for the pie lid.
Brush the lid with egg yolk, place it over the meat, and seal the edges.
Cut a small hole in the top and bake for 45 to 60 minutes until golden.
Remove the pie from the oven and let it cool completely in the tin.
Turn the pie out of the tin and slice for serving.