One Pot Pork Belly and Green Lentil Braise

Charmaine Lu -

  • 675g pork belly joint
  • 1 diced onion
  • 1 diced carrot
  • 1 diced celery stalk
  • 2 crushed garlic cloves
  • 1 tsp fennel seeds
  • 100g dried green lentils
  • 500ml veg stock
  • 2 tbsp mustard
  • 2 tbsp honey
  • Cut the pork joint into 4 thick slices, then rub with plenty of seasoning and sear in a casserole for 3 mins on each side. Set the meat aside and preheat the oven to 180C. Add the carrot, onion, celery, garlic and fennel seeds to the casserole with the remaining pork fat and cook for 10 mins. Stir through the lentils and cook for a minute more.
  • Pour in enough stock to cover the lentils, lay the pork slices on top, then cook - covered - in the oven for 45 mins. Mix the honey and mustard and increase the heat of the oven to 200C. Baste the pork with the honey mustard mix, then return to the oven and cook uncovered for 40 mins, basting regularly until the pork is sticky and browned. Serve hot with crusty bread.
2 hrs
4 serving