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    Roast pork with Guinness and lentils

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    Roast pork with Guinness and lentils

    • Preparation time: 20 minutes
    • Cooking time: 1 hour 30 minutes

    Serves: 6


    • 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


    1. 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
    2. 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.
    3. 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.
    4. Season to taste and serve with the sliced pork and some sauerkraut or braised cabbage.

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