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Ingredients

• 300 g minced pork
• 100-150 g pig's liver, minced
• 100 g lardo (pork back fat), minced
• 2 pinches mixed spice
• 1-2 tbsp oatmeal
• 5 sage leaves, finely chopped
• pig's caul fat
• 1 tbsp olive oil

• 3 tbsp chopped flat-leaf parsley
• 3 tbsp chopped basil
• 3 tbsp chopped mint
• 1 heaped tbsp capers, drained and rinsed
• 2 anchovy fillets, finely chopped
• 1 cloves garlic, crushed
• lemon, juice only
• 1-2 tbsp extra virgin olive oil

• 400 g cooked lentils, or drained canned lentils
• sherry vinegar, to taste

Description

A Tangy Salsa Verde Is Just The Thing To Cut Through Jun Tanaka’s Richly Savoury Pork Faggots

UK TV