FOOD & DRINK

Recipe: Slow-roasted pork with salsa verde and lentils

Natalie Coleman Slow Roasted Pork from Hill & Szrok with Salsa Verde and Lentils serve

As part of the ‘East Village Presents…’ series that aims to inspire local residents, MasterChef 2013 winner Natalie Coleman presents her recipe for a mouth-watering slow-roasted pork dish with ingredients locally sourced in East London.

 

Slow roasted pork with salsa verde and lentils

Serves 4-6.

INGREDIENTS
2kg Hill & Szrok pork shoulder (skin-scored)
500ml cider

FOR THE SALSA VERDE
Juice of 1 lemon
10 tablespoons of olive oil
1 garlic clove (minced)
Half a red onion (finely diced)
1 teaspoon of Dijon mustard
15g parsley
2 sprigs of basil
12.5g dill
12.5g mint
6 anchovies
1 tablespoon of capers

FOR THE HERBY LENTILS
200g puy lentils (rinsed and drained)
300ml chicken stock
4 tablespoons of finely chopped parsley
4 tablespoons of finely chopped mint
1 medium white onion (finely diced)
1 carrot (peeled and finely diced)
1 celery stick (peeled and finely diced)
Zest of half a lemon
Juice of 1 lemon
Salt
Pepper
Olive oil

METHOD

Natalie Coleman Slow Roasted Pork from Hill & Szrok with Salsa Verde and Lentils

For the roasted pork

1.    Pre-heat oven to 200℃.
2.    Rinse and pat dry the pork shoulder before drizzling with plenty of olive oil and sprinkling with a pinch of salt. Rub this into the pork skin.
3.    Place into a large roasting tin and cook for 20mins to start cooking the crackling.
4.    Reduce the oven to 160℃ and add the cider to the roasting tin. Cover with tin foil and cook for 4 hours. Every 45 minutes, baste the pork with the juices and if needed, add a splash of water in case the sauce evaporates during the cooking process.
5.    After the 4 hours, remove the tin foil and cook for a further hour. When cooked, leave to rest for 15-20 minutes (cover loosely with foil), then carve and serve straight away.

For the lentils

1.    Soften the onion, carrot and celery with a little olive oil in a saucepan. This should take 3-4 minutes on a medium heat.
2.    Add the lentils and cook for another 2 minutes. Cover with the stock and add half the parsley. Bring to the boil, then reduce the heat and simmer until the lentils are tender. This will take about 25-30 minutes.
3.    When the lentils are cooked, add the remaining chopped herbs, lemon zest and juice and season with salt and pepper and dress with a little olive oil.

For the salsa verde

Roughly chop the herbs, then place all the ingredients into a food processor and blend to a fine puree. Season with salt and pepper and serve with the pork.