Olive Magazine
Pork Belly Recipe with Salt-Crust

Smoked salt-crusted pork with lentils and caper sauce

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 6

Pork belly, braised lentils and caper sauce: gastro pub-style comfort food. Put them all together in this weekend lunch recipe: designed to make everyone feel glad to be at home.

Nutrition:
NutrientUnit
kcal866
fat55.2g
saturates0g
carbs24.8g
sugars0g
fibre7.1g
protein67g
salt3.2g
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Ingredients

  • 2 kg boneless pork belly, scored well with a sharp knife
  • 1 tbsp smoked sea salt
  • olive oil

braised lentils

  • 4 shallots, finely chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 2 cloves garlic, crushed
  • a few sprigs thyme
  • 1 tbsp red wine vinegar
  • 300g Puy lentils
  • light chicken stock
  • a handful flat-leaf parsley, chopped

caper sauce

  • a small bunch of each basil, parsley and mint, leaves only
  • 2 cloves garlic
  • 2 tbsp white wine vinegar
  • 2 tbsp capers, rinsed and drained
  • 1 tsp Dijon mustard
  • 150ml olive oil

Method

  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Put the pork in the sink skin-side up and pour over a kettleful of boiling water – this will make the skin crackle better. Leave to drain then pat completely dry. Rub all over with olive oil and sprinkle over the sea salt. Put on a rack in a roasting tin and put in the oven for 30 minutes. Turn the oven down to 160C/fan 140C/gas 3 and cook for 3 hours. In the meantime, make the lentils and the sauce.

  • STEP 2

    To make the lentils, heat a slug of oil in a heavy pan and gently cook the veg, garlic and thyme until just soft. Add the red wine vinegar and lentils. Add enough stock to just cover, then bring to a gentle simmer. Simmer until tender but with a litle bite – add a splash more stock if needed. Stir in the parsley. to make the caper sauce, whizz the ingredients in a food processor, adding the olive oil as you go. Carve the pork and serve with the lentils and caper sauce.

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