Crisp Belly of Pork with Lentils and Granny Smith Apple Purée from Today's special: A new take on bi
I favour apples with a high acidity, like Granny Smiths, to cut through the fattiness of the pork belly. If you can’t get apples that are sufficiently acidic, you can always add a little lemon...
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Cooking tools:
- Craft knife
- Dish
- Refrigerator
- Blender
Ingredients
- 2 carrots, diced
- 2 celery stalks, strings removed and diced
- Salt
- freshly ground black pepper
- 25 g butter
- 4 Granny Smith apples
- 2 onions, peeled and diced
- 300 g Puy lentils
- 1 pork belly, about 1.5 kg
- 1 recipe quantity brine
- Olive oil
- 2 heads of garlic
- 2 sprigs of thyme
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