Pork faggots with lentils and salsa verde

A tangy salsa verde is just the thing to cut through Jun Tanakas richly savoury pork faggots
By Jun Tanaka
Pork faggots with lentils and salsa verde
  • Rating:
  • Serves: 2-4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the faggots

  • 300 g minced pork
  • 100-150 g pig's liver, minced
  • 100 g lardo (pork back fat), minced
  • 2 pinches mixed spice
  • 1-2 tbsp oatmeal
  • 5 sage leaves, finely chopped
  • pig's caul fat
  • 1 tbsp olive oil

For the salsa verde

  • 3 tbsp chopped flat-leaf parsley
  • 3 tbsp chopped basil
  • 3 tbsp chopped mint
  • 1 heaped tbsp capers, drained and rinsed
  • 2 anchovy fillets, finely chopped
  • 1 cloves garlic, crushed
  • ½ lemons, juice only
  • 1-2 tbsp extra virgin olive oil

For the lentils

  • 400 g cooked lentils, or drained canned lentils
  • sherry vinegar, to taste


1. For the faggots: mix the pork mince, liver and lardo in a bowl until well combined. Add a pinch of mixed spice and the oatmeal and mix well, then add the sage and season with a pinch more mixed spice, salt and freshly ground black pepper.

2. Cook a small marble-sized piece of the faggot mixture in a hot oiled frying pan to check the seasoning and taste. If you prefer to have richer faggots, add another 50g minced pork liver.

3. Roll the faggot mixture into golfball-sized balls. Stretch out the caul, cut into small squares and wrap each ball in two thin layers of it.

4. Place the wrapped faggots in a steamer and cook for 5-6 minutes, or until the faggots are firm and cooked through.

5. For the salsa verde: mix the fresh herbs, capers and anchovies together in a bowl until well combined. Add the garlic, lemon juice and extra virgin olive oil. Season to taste with sea salt and freshly ground black pepper and set aside.

6. Heat a drizzle of olive oil in a frying pan, place over a medium-low heat and fry the steamed faggots for 2-3 minutes, or until lightly browned all over.

7. For the lentils: in a separate frying pan, heat the cooked lentils until hot. Add a dash of sherry vinegar and stir through.

8. Divide the lentils among serving plates and place the faggots on top. Spoon over a little salsa verde and serve immediately.

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