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