Pork

Slow-cooked pork baguettes with olives and salsa verde

Name: Slow-cooked pork baguettes with olives and salsa verde
Yield: 10
Ingredients: 1/2 cup (40g) salt flakes; 2 tbs each flat-leaf parsley leaves, rosemary leaves and thyme sprigs, finely chopped; 2 garlic cloves, crushed; 1 tsp fennel seeds, toasted, crushed; Finely grated zest of 1/2 lemon 3.6kg boneless pork belly (skin on) (Monty used Schultz Family Farm Baby Suckling Pig – deboned, separated into legs, shoulder and belly); 3 baguettes, halved lengthways, cut into thirds; 250g salted butter, softened; 2 bunches watercress, sprigs picked; 250g pitted olives (Monty used ALTO Misto Olives); 3/4 cup (180ml) extra virgin olive oil; 1 garlic clove, peeled; 1 red bird’s-eye chilli; 3 anchovy fillets in oil, drained; 2 tsp Dijon mustard; 20g salted capers, rinsed, drained; 1 firmly packed cup flat-leaf parsley leaves; 10g fresh horseradish, grated (substitute jarred horseradish, not horseradish cream); 1 tbs white wine vinegar

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by Monty Koludrovic

Aug 11, 2018

"Nose-to-tail eating has become a big part of the chef vernacular and you can do it at home, too. Suckling pig is my meat of choice for these stuffed baguettes, which elevates this dish from sandwich to centrepiece" - Monty Koludrovic.

1/2 cup (40g) salt flakes
2 tbs each flat-leaf parsley leaves, rosemary leaves and thyme sprigs, finely chopped
2 garlic cloves, crushed
1 tsp fennel seeds, toasted, crushed
Finely grated zest of 1/2 lemon 3.6kg boneless pork belly (skin on) (Monty used Schultz Family Farm Baby Suckling Pig – deboned, separated into legs, shoulder and belly)
3 baguettes, halved lengthways, cut into thirds
250g salted butter, softened
2 bunches watercress, sprigs picked
250g pitted olives (Monty used ALTO Misto Olives)

Salsa verde

3/4 cup (180ml) extra virgin olive oil
1 garlic clove, peeled
1 red bird’s-eye chilli
3 anchovy fillets in oil, drained
2 tsp Dijon mustard
20g salted capers, rinsed, drained
1 firmly packed cup flat-leaf parsley leaves
10g fresh horseradish, grated (substitute jarred horseradish, not horseradish cream)
1 tbs white wine vinegar

Method

1.

To make herb salt, combine salt, parsley, rosemary, thyme, garlic, fennel and lemon zest in a bowl. Rub herb salt over pork flesh, but not skin, and chill for 4 hours to marinate (bring pork to room temperature before cooking). Preheat the oven to 130°C. Grease a baking tray and line with baking paper.
2.

Rinse off salt mixture from pork, pat dry with paper towel, place on prepared tray and roast for 1 hour 15 minutes to partially cook. Remove pork from oven and transfer to a large tray. Cover with another large tray and top with a weight (such as a heavy casserole) to press lightly. Stand for 30 minutes. Increase oven to 220°C and remove tray from top of pork.
3.

Pat pork dry with paper towel and roast for 50 minutes or until skin is crisp and crackly. Stand for 15 minutes to rest, then cut into 2cm-thick slices.
4.

Meanwhile, for the salsa verde, place all the ingredients, except the vinegar, in a food processor and whiz until smooth. Stir through the vinegar.
5.

Spread insides of baguettes with butter, then a little salsa verde. Stuff baguettes with pork and press in watercress and olives. Serve with remaining salsa verde.