
Ingredients
- 1 tablespoon fennel seeds, toasted
- 1 tablespoon coriander seeds, toasted
- 1 tablespoon finely chopped rosemary
- 1 1/2 tablespoons extra virgin olive oil
- 2.5kg piece pork shoulder (see note), skin removed, reserved
- 1 bulb garlic, cloves separated
- 125ml (1/2 cup) chicken or veal stock
- 125ml (1/2 cup) dry white wine
- 2 tablespoons port
Lentils
- 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
Pasnip puree
- 500g sebago potatoes, peeled, quartered
- 800g parsnips, peeled, quartered, cored
- 60g butter
- 125g creme fraiche
Description
Spoon Pork With Crackling, Parsnip Puree And Green Lentils Recipe - Preheat Oven To 120°C. Using A Mortar And Pestle, Pound Spices, Rosemary And Oil To A Paste, Then Rub Into The Pork Fat. Place Pork In A Large Casserole, Add Garlic, Stock...
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