Brined Pork Belly with Provencal Lentils

Boil 1 litre of water, and add all of the brining ingredients. Ensure the sugar and salt have dissolved, then leave to cool. Once cooled, add the brine to a plastic container, and place the pork belly inside. Seal, and keep in the fridge overnight.
Remove the pork from the brine, and pat dry. Preheat the oven to 150C, and roast the meat on a wire rack for 3 hours (or until golden and crisp), then leave to rest for 30 mins.
Heat a little oil in a saucepan, and fry the diced bacon until golden. Add the herbs and lentils, cook for a couple of minutes, then pour in the wine. Bring to the boil, then add the stock, and simmer for 30 minutes. Serve the cooked lentils on a plate, topped with the sliced pork belly.

3 hours

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box