Brined Pork Belly with Provencal Lentils
Brined Pork Belly with Provencal Lentils



  • 150g demerara sugar
  • 200g sea salt
  • 1 tbsp black peppercorns
  • 2 cloves
  • 1 bay leaf
  • Sprig of thyme
  • 1kg pork belly, skin scored
  • Oil
  • 70g diced bacon
  • 1 onion, chopped
  • 1 tbsp herbes de provence
  • 200g puy lentils
  • 175ml red wine
  • 400ml chicken stock
  • 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
This recipe pairs perfectly with The Thief? GSM 2017 from Barossa Valley, Australia.

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