Crispy pork with braised lentils and fennel

Recipes / Meat

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.

Recipe «Crispy pork with braised lentils and fennel» presented in category Recipes / Meat, to prepare this dish you will need no more 3:45 minutes. To make this dish at home by prescription from the author sheff would need: 1.2kg pork belly, rind scored at 1cm intervals, 2 1/2 tbsp extra virgin olive oil, 1 1/2 tbsp sea salt, 1 tsp fennel seeds, lightly crushed, 1 small lemon, juiced , 375ml water, 2 baby fennel bulbs, thinly sliced, 1 brown onion, finely chopped , 1 carrot, peeled, finely chopped, 2 garlic cloves, thinly sliced, 165g French green lentils, rinsed, 3 large sprigs fresh thyme, 125ml dry white wine, 500ml Massel salt reduced chicken style liquid stock, 100g kale leaves, thinly sliced, 1 tsp Dijon mustard.

Ingredients:

  • 1.2kg pork belly, rind scored at 1cm intervals 
  • 2 1/2 tbsp extra virgin olive oil 
  • 1 1/2 tbsp sea salt 
  • 1 tsp fennel seeds, lightly crushed 
  • 1 small lemon, juiced 
  • 375ml water 
  • 2 baby fennel bulbs, thinly sliced 
  • 1 brown onion, finely chopped 
  • 1 carrot, peeled, finely chopped 
  • 2 garlic cloves, thinly sliced 
  • 165g French green lentils, rinsed 
  • 3 large sprigs fresh thyme 
  • 125ml dry white wine 
  • 500ml Massel salt reduced chicken style liquid stock 
  • 100g kale leaves, thinly sliced 
  • 1 tsp Dijon mustard 

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.