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ROAST PORK with WATERCRESS SALSA VERDE - 75 minutes ~ Serves 4
4-5 rib loin of pork
4 onions, peeled and quartered
1.25kg potatoes
Butter and milk for mashing
Large handful watercress
2 garlic cloves
Squeeze of lemon juice
Handful capers
Salt and freshly ground black pepper
A little extra virgin olive oil
Good news for lumpy-gravy makers - a tangy, watercress salsa Verde makes gravy unnecessary.
Serve with spinach or green beans.
Slash the meat fat at regular intervals, then season generously, rubbing salt and pepper into the skin.
Roast with the onions at 200C for about an hour or until cooked right through.
Boil the potatoes with plenty of salt. Drain, return to the pan to drive off moisture, then mash with plenty of butter and milk. Season with salt and freshly ground black pepper.
For the salsa verde, blend everything in a food processor until finely chopped. Taste and add more oil and lemon as necessary. Season with salt and freshly ground black pepper.
Remove the crackling and cut into chunky pieces. Carve the meat into thick slices and serve with the mash, salsa and crackling.
Print
4-5 rib loin of pork
4 onions, peeled and quartered
1.25kg potatoes
Butter and milk for mashing
Large handful watercress
2 garlic cloves
Squeeze of lemon juice
Handful capers
Salt and freshly ground black pepper
A little extra virgin olive oil
Good news for lumpy-gravy makers - a tangy, watercress salsa Verde makes gravy unnecessary.
Serve with spinach or green beans.
Slash the meat fat at regular intervals, then season generously, rubbing salt and pepper into the skin.
Roast with the onions at 200C for about an hour or until cooked right through.
Boil the potatoes with plenty of salt. Drain, return to the pan to drive off moisture, then mash with plenty of butter and milk. Season with salt and freshly ground black pepper.
For the salsa verde, blend everything in a food processor until finely chopped. Taste and add more oil and lemon as necessary. Season with salt and freshly ground black pepper.
Remove the crackling and cut into chunky pieces. Carve the meat into thick slices and serve with the mash, salsa and crackling.
Print
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Roast Pork with Watercress Salsa Verde
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