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Boiled Pork Belly And Lentils Recipe

2 years ago

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 BOILED BELLY AND LENTILS
This dish celebrates the not quite meat, not quite fat, quality of pork belly.
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
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Instructions
  1. BOILED BELLY
  2. Place the pork belly into a pan with all the other ingredients, and cover with water. Bring to the boil, skim, and reduce to a very gentle simmer with the water barely moving for 3½ hours, until the flesh is soft and giving, but not collapsing. Remove from the water, slice, and serve with lentils and mustard.
  3. Encourage your dining companions to eat the fat and all. With the rich and fatty belly you want quite dour lentils.
  4. LENTILS
  5. Cover the bottom of a largish pan with olive oil, and sweat your chopped vegetables and garlic. At the moment they are only just starting to soften, not coloring, add the lentils. Stir these for a couple of minutes in the oil and vegetables, then cover with water and nestle in the thyme and parsley bundle. Simmer and stir occasionally—you want the lentils soft but not squidgy, so that they have reserved their lentil integrity, but are not still individual hard nuts. This should take about 40 minutes. If they dry out add a spot more water.
  6. Now season, which, particularly with lentils, is a very exciting moment. It is amazing what simple salt and pepper do to the flavor of lentils—they make lentils of them. Just before serving, stir in your chopped parsley and a healthy splash of extra-virgin olive oil which will enrich and give a shine to your lentils, as they can veer to the dull side.

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