The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pork hocks with anchovies, green split peas and lentils

You'll need

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


  • 01
  • 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).
  • 02
  • 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).
  • 03
  • Divide hocks, split peas and lentils among plates, spoon over sauce, scatter with breadcrumbs and serve immediately.
Note Pork hocks may need to be ordered in advance. Ask your butcher to bone and tie them for you.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Alsace riesling.

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.