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Slow cooked pork belly with puy lentils recipe
Slow cooked pork belly with puy lentils recipe from Flufficat |
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Ingredients1 pork belly (scored)1 tbsp fennel seeds, or black peppercorns (crushed) Sea salt 1 bulb garlic 1 onion (cut in half) A few sprigs of thyme to rest the pork on Vegetable stock or pork stock For the braised puy lentils: 2 tbsp olive oil 1 onion (finely diced) 1 bulb of fennel or large leek (finely diced) 50g pancetta or bacon (finely diced) 200g puy or red lentils lentils 50ml white wine (optional) 400ml chicken stock 2 tbsp parsley or other fresh herb (finely chopped) |
Handy HintRub clear honey and sea salt and pepper over the skin of the belly 20 minutes before end of cooking time for a sticky and shiny finish. Cook on low heat for as long as possible to increase yumminess. Alternatively, prepare as above and cook in slow cooker, remove 20 mins before serving add honey glaze and finish off in hot oven. |
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Method1. Preheat the oven to 200C.2. Pat the skin of the pork dry with some kitchen paper. Place the fennel seeds / peppercorns in a pestle and mortar and roughly crush. Rub the fennel seeds / black pepper and sea salt into the skin of the pork. 3. Place the cut garlic and onion into a roasting tray, then place a trivet or grid on top. Pour in the hot stock and place the pork onto the trivet. Roast the pork in the oven for 30 minutes then turn the temperature down to 160C and cook for a further 2-2.5 hours. 4. Whilst the pork is cooking, add the olive to a sauté pan. Add the onion, fennel or leek and pancetta. Cook for five minutes until softened, before adding the lentils to the pan. 5. Stir well before deglazing the pan with the white wine. Pour in the chicken stock and simmer for 20 minutes until the lentils are tender. You may need to add more stock. 6. Once the lentils are cooked, add a dash of water so that they are not dry and season with salt and pepper. Stir in the herbs. | |||||||||||||||||||
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