Yes, it is possible to make crispy pork belly ahead of time! Make it a day ahead, then serve on top of braised French lentils with fennel and bitter kale. See Notes for directions.
- Place the pork on a plate. Rub 1 tsp oil into the pork rind. Sprinkle with 3 tsp salt. Place in the fridge, uncovered, for 3 hours (this helps dry out the skin).
- Preheat oven to 160C/140C fan forced. Use paper towel to wipe rind completely dry. Combine the fennel seeds and remaining salt and sprinkle over the rind. Place in a roasting pan. Pour half the lemon juice and half the water into the base of the pan and roast, topping up with remaining water as necessary for 2 hours 30 minutes, until the pork is tender.
- Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the fennel. Cook, stirring, for 2 minutes. Add the onion, carrot and garlic. Cook, stirring, for 4 minutes or until soft. Stir in the lentils and thyme. Add the wine. Simmer for 1 minute. Stir in the stock. Reduce heat to low. Cook, covered, stirring occasionally, for 25 minutes or until lentils are tender. Simmer, uncovered, for 5 minutes or until reduced slightly. Stir in the kale, mustard and remaining lemon juice. Simmer, uncovered, for 5 minutes or until wilted. Season.
- Increase oven to 200C/180C fan forced. Line a baking tray with baking paper. Transfer pork to the prepared tray. Roast pork for 15 minutes. Increase oven to 230C/210C fan forced. Roast for a further 20 minutes or until the rind crackles. Set aside to rest for 10 minutes. Arrange lentil mixture on a serving plate. Top with the pork.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set