Slow cooked pork belly with Puy Lentils
A taste sensation any time of the year
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Cooking tools:
- Roasting rack
- Roasting pan
- Kitchen scale
- Steamer basket
- Oven
- Stove
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Serving platter
- Plate
- Serving bowl
Ingredients
- 1.5kg belly of pork (I prefer bone in as tastier), skin scored and rubbed with plenty of Maldon sea salt (but no oil, keep dry!)
- 40g duck or goose fat
- 3 shallots, finely chopped
- Garlic clove, crushed
- 300g Puy lentils
- 2 leeks, sliced
- Fresh mint, basil – handful, chopped
- Pinch dried chilli flakes
- 250ml white wine
- Litre hot chicken stock
- 50g butter
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