Slow-roasted pork with salsa verde and scruffy roast potatoes – Food & Home Magazine

Name: Slow-roasted pork with salsa verde and scruffy roast potatoes – Food & Home Magazine
Ingredients: 1 x 3,25kg pork shoulder; Marinade; 5 garlic cloves, crushed; 2 dried chillies, crushed, optional; 30ml (2 tbsp) dried thyme; 50g cumin seeds; 50g Spanish paprika; 150g Maldon smoked sea salt; juice of 5 lemons; 200ml olive oil; Salsa verde; 30ml (2 tbsp) fresh flat-leaf parsley; 30ml (2 tbsp) fresh basil; 30ml (2 tbsp) fresh mint; 30ml (2 tbsp) whole-grain mustard; 5 garlic cloves; 100ml capers; 6 small pickled gherkins; 4 anchovy fillets; 100ml red wine vinegar; 250ml (1 cup) olive oil; Scruffy potatoes; 12 large potatoes, peeled and halved; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 5ml (1 tsp) Maldon sea salt; 5ml (1 tsp) ground paprika; juice of ½ a lemon

www.foodandhome.co.za

Slow-roasted pork with salsa verde and scruffy roast potatoes is a deliciously filling dinner. The tender meat is amazing.

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