Braised Dingley Dell Pork Belly, Lentils and Winter Vegetables - Mains Recipe

Ingredients

• 1 kg pork belly
• 300 g baby turnips
• 300 g baby carrots
• Dijon mustard
• crème fraîche
• 700 g sugar
• 40 g fennel seeds
• 15 g bay leaves
• 1/2 bunch thyme, picked
• 1/2 bunch sage
• 150 g salt
• 50 g Japanese bread crumbs
• 40 g beef dripping
• 150 g diced red onions (1 cm dice)
• 200 g diced carrots (1 cm dice)
• 125 g celery (1 cm dice)
• 2 g thyme, picked and chopped
• 1 bay leaf
• 10 g sliced garlic
• 400 g green lentils (soaked in water overnight)
• 1 L water
• 10 g chicken bouillon
• 1 g cumin seeds
• 40 g pancetta lardons
• 20 ml blended olive oil
• 1/2 kg cleaned & peeled Jerusalem artichokes
• 20 g butter
• 200 ml double cream
• 10 ml truffle oil
• 1/2 bay leaf
• sea salt, white pepper