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(recipe, Matthew Smith)
- 1 whole leg of pork or fresh ham with skin intact
- (Pork/ham should be cured in salt water for one week in the refrigerator, 1 cup salt per gallon of ice-cold water, changed daily.)
- 1 cup toasted fennel seeds
- 1 Tbsp. crushed red pepper flakes
- 8 peeled garlic cloves
- 1 Tbsp. kosher salt
- 1 cup fresh lemon juice, divided
- 1½ cups olive oil, divided
- 2 shallots, finely diced
- 4 cups shelled fresh field peas
- Preheat the oven to 500 degrees.
- Remove the pork leg or ham from brine and let dry. Cut slices through the skin and fat - just to the meat, about one inch apart, all the way down to the shank. In a food processor, place fennel seeds, red pepper, garlic and salt - pulse until roughly chopped. Press generously into slits cut into the leg of pork. Set aside.
- Mix ½ cup lemon juice with 1 cup olive oil and reserve. Place leg of pork or ham in a roasting pan and cook for 45 minutes to one hour. Turn oven temperature down to 225 degrees. Pour the reserved lemon juice/olive oil mixture over the meat and continue to cook for about 12 hours. Check frequently after 11 hours - the meat should fall off the bone.
- Blanch the field peas in salted boiling water for about five minutes, then place into an ice bath. In a bowl, whisk remaining ½ cup lemon juice with diced shallots and remaining ½ cup olive oil. Season with salt and pepper. Drain peas and mix in the vinaigrette. Serve meat with pea vinaigrette.