1 tbspolive oil180 gmgolden shallots (about 5), thinly sliced4anchovy fillets100 gm(½ cup) each of split green peas and small green lentils1carrot, coarsely chopped3garlic cloves, halved lengthways750 ml(3 cups) chicken stock4pork hocks (about 2.3kg), boned and tied (see note)Parsley and garlic breadcrumbs80 gmcrustless day-old ciabatta, cubed30 gmbutter, melted2 tbspfinely chopped flat-leaf parsley1garlic clove, finely chopped
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).
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).
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.