Smoked salt-crusted pork with lentils and caper sauce

Name: Smoked salt-crusted pork with lentils and caper sauce
Total time: 3 h 30 min
Yield: serves 6
Cuisine: British
Ingredients: 2 kg boneless pork belly scored well with a sharp knife; 1 tbsp smoked sea salt; olive oil; 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; 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

Published: December 19, 2014 at 2:32 PM

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serves 6

Easy

Total time: 3 hrs and 30 mins

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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.

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Ingredients

Nutrition

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

Nutrition: per serving

kcal866
fat55.2g
saturates0g
carbs24.8g
sugars0g
fibre7.1g
protein67g
salt3.2g

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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