adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spoon pork with crackling, parsnip puree and green lentils
Spoon pork with crackling, parsnip puree and green lentils
0 Likes
Prep Time:
Cook Time:
Juicy, tender pork with crispy crackling - perfection!
Ingredients:
  • 60g butter
  • 20.00 ml fennel seeds, toasted
  • 20.00 ml coriander seeds, toasted
  • 20.00 ml finely chopped rosemary
  • 27.30 gm extra virgin olive oil
  • 2.5kg piece pork shoulder (see note), skin removed, reserved
  • 1 bulb garlic, cloves separated
  • 125ml (1/2 cup) chicken style liquid stock (see Notes)
  • 125ml (1/2 cup) dry white wine
  • 40.00 ml port
  • 330g (1 1/2 cups) Australian small green lentils
  • 2 small carrots, peeled, cut into rounds
  • 4 bay leaves
  • 60ml (1/4 cup) extra virgin olive oil
  • 500g sebago potatoes, peeled, quartered
  • 800g parsnips, peeled, quartered, cored
  • 125g creme fraiche
Instructions:
  • 1. Preheat oven to 120°C. Turn on the oven to a low temperature of 120°C to begin the cooking process. 2. Using a mortar and pestle, pound spices, rosemary, and oil into a paste. Rub the mixture onto the pork fat. In a mortar and pestle, combine the spices, rosemary, and oil until it forms a paste, then massage it onto the pork fat for flavor. 3. Place pork in a large casserole dish, add garlic, stock, and wine. Cover with a tight-fitting lid and cook for 6 1/2 hours. Put the pork into a large casserole dish, pour in the garlic, stock, and wine, cover it tightly, then slow-cook for 6 1/2 hours to tender perfection. 4. When ready to serve, preheat oven to 220°C. Once you're ready to present the dish, heat the oven to a high 220°C for the final touches. 5. Carefully transfer pork to a shallow roasting pan and place pork skin alongside. Sprinkle both with sea salt. Gently move the pork to a shallow roasting pan and arrange the pork skin next to it. Season both with sea salt for added flavor and texture. 6. Cook on the top shelf of the oven for 20-30 minutes or until the top of the pork browns and the skin crackles. Roast the pork on the top oven shelf for 20-30 minutes or until the pork browns and the skin crisps up, creating a delicious finish.
  • Strain the pork cooking liquid into a bowl and chill in the freezer for 15 minutes to solidify the fat. Remove and discard the fat. Peel, mash the garlic cloves, and add them to the liquid along with the port. Simmer until the mixture reduces by two-thirds and becomes syrupy.
  • Boil lentils, carrots, and bay leaves until tender, approximately 20 minutes. Drain, toss with olive oil, and season to perfection.
  • Cook the potatoes and parsnips in boiling salted water until tender. Drain well, then mash or rice the potatoes, making sure not to process them to avoid a gluey consistency. Process the parsnips in a food processor until smooth. In a saucepan, heat butter and creme fraiche, then stir in the potato and parsnip purees. Season to taste.
  • Plate by adding a dollop of parsnip puree, layer on a piece of pork, top with lentils and cooking juices, and garnish with a piece of crackling.

Similar Recipes