Slow-roast pork flatbreads with salsa verde

  • Preparation time: 20 minutes
  • Cooking time: 4 hours
  • Total time: 4 hours 20 minutes

Serves: 12

Ingredients

1.6kg Duchy Organic British Free Range Pork Leg Crackling Joint
1 tsp rock salt
1 tsp fennel seeds

FOR THE FLATBREADS
400g Duchy Organic Self-raising White Flour
1 tsp baking powder
1 tsp fine sea salt
400g Duchy Organic Thick And Creamy Natural Yogurt

FOR THE SAUCE
1 clove garlic, peeled
and crushed
4 tbsp cider vinegar
2 tbsp Cooks’ Ingredients Nonpareille Capers
1 tbsp Dijon mustard
4 anchovy fillets, dried and finely chopped
2x25g packs curly parsley, leaves only
25g pack basil, leaves only
20g pack tarragon, leaves only
25g pack mint, leaves only
200ml extra virgin rapeseed oil
Watercress to serve
 

Method

1. Preheat the oven to 220ºC, gas mark 6. Remove the string from the pork and pat the skin with kitchen paper until it is completely dry. Scrunch up a large sheet of foil to create a thick base in a roasting tin then lay the pork on top, skin-side up. Pound the salt and fennel seeds together in a pestle and mortar until fine, then rub half into the pork skin, reserving the remainder for later.

2. Roast the pork for 1 hour, then remove from the oven and leave to cool slightly. Turn the oven down to 180ºC, gas mark 4. Using a sharp knife, carefully remove the skin and return to the roasting tray. Wrap the meat in foil, lay next to the skin and return to the oven for 3 hours.

3. Meanwhile make the flatbreads. Combine the flour, baking powder and salt into a bowl and make a well in the middle. Pour in the yogurt then stir with a fork to combine. When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball.

4. Divide the dough into 12 equal pieces and roll out into thin rounds, about 15cm in diameter.

5. Heat a large dry frying pan over a medium-high heat. Cook the flatbreads a couple at a time for 1-2 minutes on each side until golden. Wrap the finished breads in foil and set aside.

6. For the sauce, combine the garlic, vinegar, capers, mustard and anchovies in a large bowl. Pile the herbs up on a chopping board and roughly chop, adding a little oil as you go to combine everything. Scrape into the bowl, then stir in the remaining oil and season to taste.

7. Roughly shred the pork with 2 forks and season with the remaining fennel salt. Crush the crackling into small pieces using the end of a rolling pin. Meanwhile reheat the flatbreads in the oven for a few minutes. To serve, divide the pork between the flatbreads and top with pieces of crackling, a spoonful of the sauce and a few leaves of watercress.