Not only this pork extra juicy and tender, its also served with extra pieces of crispy crackling. Perfect!
- 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 and wine, cover with a tight-fitting lid and cook for 6 1/2 hours. When ready to serve, preheat oven to 220°C. Carefully transfer pork to a shallow roasting pan and place pork skin alongside. Sprinkle both with sea salt and cook on the top shelf of the oven for 20-30 minutes or until the top of the pork browns and the skin crackles.
- Meanwhile, strain pork cooking liquid into a bowl, freeze for 15 minutes or until fat solidifies, then remove fat and discard. Peel garlic cloves, mash and add to liquid with port. Simmer until mixture is reduced by two-thirds and syrupy.
- For lentils, cook lentils, carrots and bay leaves in boiling water for 20 minutes or until just tender. Strain, stir in olive oil and season.
- For parsnip puree, cook potatoes and parsnips separately in boiling salted water until just tender, drain well, then mash or rice potatoes (do not process or they will become gluey). Process parsnips in a food processor until smooth. Heat butter and creme fraiche in a saucepan, stir in potato and parsnip purees and season.
- To serve, spoon a mound of parsnip puree onto each plate. Using a spoon, break off a piece of pork and place on top, spoon over lentils and cooking juices and place a piece of crackling to the side.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set