This is a play on the flavours of a pea and ham soup but the hocks are fresh, not smoked. The anchovies melt in the braise, seasoning the dish.
Ingredients
Parsley and garlic breadcrumbs
Method
Main
1.Preheat oven to 150C. Heat olive oil in a large flameproof casserole, add shallots and sauté over low-medium heat until soft (5 minutes). Add anchovies and sauté until they start to break down (1-2 minutes). Stir through split peas, lentils, carrot and garlic, then add stock and hocks. Bring to a simmer, cover, transfer to oven and cook until pork hocks are very tender (2½-3 hours).
2.Meanwhile, for parsley and garlic breadcrumbs, pulse bread in a food processor until coarse crumbs form. Mix through remaining ingredients, season to taste and spread out on an oven tray. Bake, stirring occasionally, until golden and crisp (10-15 minutes).
3.Divide hocks, split peas and lentils among plates, spoon over sauce, scatter with breadcrumbs and serve immediately.
Pork hocks may need to be ordered in advance. Ask your butcher to bone and tie them for you.
Drink Suggestion: Alsace riesling. Drink suggestion by Max Allen
Notes
