I love crackling. Obviously it is cholesterol hell but wow, what a taste sensation. So anytime I can cook pork, I do. We especially like it for Sunday lunch. I made a variation of Slow cooked pork belly with Puy lentils, a dish that regularly appears on the menu of chef Tom Kerridge’s gastropub, The Hand and Flowers in Buckinghamshire. Quite brave of me considering I am a rural housewife and he is a 2 star Michelin chef!
Slow cooked pork belly with Puy Lentils
Ingredients serves 6
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
How to prepare
Bung pork on trivet in roasting tin in 190 degree oven and leave for two hours. Rest, uncovered, for 20 mins before serving.
Melt the fat in a heavy pan, add shallots, garlic, chilli flakes and leek until softened. Add lentils and stir well. Add white wine and stir until almost absorbed. Add herbs and 250ml of stock. Add remainder of stock little by little until lentils are cooked (should take about 30 – 40 mins). Remove from heat and stir in butter and season well.
Serve with roast potatoes, steamed buttered cabbage and gravy. Oh and lashings of slightly sharp apple sauce.
Like pork too? Check out our other recipes that make the best of this sweet meat.