Pork hocks with anchovies, green split peas and lentils
This is a play on the flavours of a pea and ham soup but the hocks are fresh, not smoked. The anchovies melt in the braise, seasoning the dish.
Search for similar recipes...
Serves
4
Cooking Time
Prep time 15 mins, cook 3 hrs 10 mins
|
1 tbsp
|
olive oil
|
|
180 gm
|
golden shallots (about 5), thinly sliced
|
|
4
|
anchovy fillets
|
|
100 gm
|
(½ cup) each of split green peas and small green lentils
|
|
1
|
carrot, coarsely chopped
|
|
3
|
garlic cloves, halved lengthways
|
|
750 ml
|
(3 cups) chicken stock
|
|
4
|
pork hocks (about 2.3kg), boned and tied (see note)
|
| Parsley and garlic breadcrumbs |
|
80 gm
|
crustless day-old ciabatta, cubed
|
|
30 gm
|
butter, melted
|
|
2 tbsp
|
finely chopped flat-leaf parsley
|
|
1
|
garlic clove, finely chopped
|
|
1
|
Preheat oven to 150C. Heat olive oil in a large flameproof casserole, add shallots and sauté over low-medium heat until soft (5 minutes). Add anchovies and sauté until they start to break down (1-2 minutes). Stir through split peas, lentils, carrot and garlic, then add stock and hocks. Bring to a simmer, cover, transfer to oven and cook until pork hocks are very tender (2½-3 hours).
|
|
2
|
Meanwhile, for parsley and garlic breadcrumbs, pulse bread in a food processor until coarse crumbs form. Mix through remaining ingredients, season to taste and spread out on an oven tray. Bake, stirring occasionally, until golden and crisp (10-15 minutes).
|
|
3
|
Divide hocks, split peas and lentils among plates, spoon over sauce, scatter with breadcrumbs and serve immediately.
|
Drink Suggestion Alsace riesling.
RECIPE Rodney Dunn
PHOTOGRAPHY Ben Dearnley
STYLING Rodney Dunn and Elodie Rambaud
DRINK SUGGESTION Max Allen