3157

Smoked salt-crusted pork with lentils and caper sauce

  • serves 6
  • Easy

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.

Advertisement
Advertisement

Ingredients

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

braised lentils

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

caper sauce

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

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.

Nutritional Information

  • Kcals 866
  • Carbs 24.8g
  • Protein 67g
  • Fat 55.2g
  • Salt 3.2g
  • Fibre 7.1g
Advertisement