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Crispy pork with braised lentils and fennel
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Prep Time:
220 minutes
Cook Time:
225 minutes
Total Time:
445 minutes
Make ahead crispy pork belly served with braised French lentils, fennel, and kale.
Ingredients:
  • 1.2kg pork belly, rind scored at 1cm intervals
  • 45.50 gm extra virgin olive oil
  • 14.40 gm sea salt
  • 1 tsp fennel seeds, lightly crushed
  • 1 small lemon, juiced
  • 375ml (1 1/2 cups) water
  • 2 baby fennel bulbs, thinly sliced
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 garlic cloves, thinly sliced
  • 165g (3/4 cup) French green lentils, rinsed
  • 3 large sprigs fresh thyme
  • 125ml (1/2 cup) dry white wine
  • 500ml (2 cups) salt reduced chicken style liquid stock
  • 100g kale leaves, thinly sliced
  • 5.90 gm Dijon mustard
Instructions:
  • Place the pork on a plate and massage the rind with 1 tsp of oil, followed by a generous sprinkle of 3 tsp of salt. Refrigerate uncovered for 3 hours to crisp up the skin.
  • Preheat the oven to 160C/140C fan forced. Pat the rind dry with a paper towel. Mix the fennel seeds and salt and sprinkle over the rind. Put it in a roasting pan. Add half of the lemon juice and water to the pan. Roast for 2 hours and 30 minutes until the pork is tender, adding more water if needed.
  • Heat the remaining oil in a frying pan over medium heat. Add fennel and stir for 2 minutes. Add onion, carrot, and garlic, and stir for 4 minutes until soft. Mix in lentils, thyme, wine, and simmer for 1 minute. Pour in stock, reduce heat to low, cover, and cook for 25 minutes until lentils are tender. Uncover and simmer for 5 minutes until slightly reduced. Stir in kale, mustard, and lemon juice, and simmer for 5 minutes until wilted. Season to taste.
  • - Preheat the oven to 200C/180C fan forced and line a baking tray with baking paper. Place the pork on the tray and roast for 15 minutes. - Increase the oven temperature to 230C/210C fan forced and continue roasting the pork for another 20 minutes until the rind is crispy. Let it rest for 10 minutes. - Serve by arranging the lentil mixture on a plate and topping it with the roasted pork. Enjoy!

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