zoom Richard Harris's slow-roast pork flatbreads with salsa verde

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    Richard Harris's slow-roast pork flatbreads with salsa verde

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    Richard Harris's slow-roast pork flatbreads with salsa verde

    Chef, food writer and stylist, Rich also presents on Waitrose TV 

    • Preparation time: 20 minutes
    • Cooking time: 4 hours
    • Total time: 4 hours 20 minutes 60 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 12


    1.6kg Waitrose Duchy Organic Free Range British Pork Leg Joint
    1 tsp rock salt
    1 tsp fennel seeds
    Handful watercress, to serve

    400g Waitrose Duchy Organic
    Self Raising White Flour
    1 tsp baking powder
    1 tsp fine sea salt
    400g Waitrose Duchy Organic Thick & Creamy Natural Yogurt

    1 clove Waitrose Duchy Organic Garlic, peeled and crushed
    4 tbsp cider vinegar
    2 tbsp Cooks’ Ingredients Nonpareille Capers
    1 tbsp Dijon mustard
    4 anchovy fillets, drained and finely chopped
    2 x 25g 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


    1. Preheat the oven to 220°C, gas mark 7. 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 180°C, gas mark 4. Using a sharp knife, carefully remove the skin and return it to the roasting tin. Wrap the meat in foil, lay it next to the skin and return to the oven for 3 hours.

    3.  Meanwhile, make the flatbreads. Combine the flour, baking powder and salt in 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. Divide the dough into 12 equal pieces and roll out into thin rounds, about 15cm in diameter.

    4. 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.

    5. 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.

    6. 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.

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