Roast pork with Guinness and lentils
1 hour 30 minutes
1.2kg Pork leg joint, boned and rolled
180 ml olive oil
4 tbsp guinness
300 g puy lentils
20 g plain flour
20g Butter, softened
Brush the pork all over with
2 tbsp olive oil, so that every inch is
thoroughly oiled, but not swimming.
Season the pork generously with salt
and ground pepper; put it on a large
baking tray (this should not be too
snug a fit) and slide it into the oven
to roast for about 1 hour 30 minutes
Mix the remaining oil with the
Guinness in a jug. Baste the pork
every 15 minutes with the mixture.
It is done when the skin is getting
nice and crisp – to help that process
along, turn up the heat as high as it
will go for the last 5 minutes of
roasting. Leave to rest for 15 minutes
or so, tented loosely with foil,
before carving into slices.
While the pork cooks, get on with
the lentils. First, combine the flour
and softened butter in a small bowl.
Then place the lentils in a pan with
1 litre water and bring slowly to the
boil. Reduce the heat and simmer, for
20 minutes until the lentils are just
cooked. Check the water level and
pour a little away if there is more than
4 tbsp or so. Stir the roux into the
lentils and bubble gently over the
heat for 4–5 minutes, until thickened.
Season to taste and serve with the
sliced pork and some sauerkraut or
This recipe was first published in December 2009.