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How to make Crispy pork with braised lentils and fennel

Yield = 4
Prep time: 3:40
Cook time: 3:45
Total time: 7:25

Ingredients

  • 1.2kg pork belly, rind scored at 1cm intervals
  • 2 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons sea salt
  • 1 teaspoon fennel seeds, lightly crushed
  • 1 small lemon, juiced
  • 375ml (1 1/2 cups) water
  • 2 baby fennel bulbs, thinly sliced
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 garlic cloves, thinly sliced
  • 165g (3/4 cup) French green lentils, rinsed
  • 3 large sprigs fresh thyme
  • 125ml (1/2 cup) dry white wine
  • 500ml (2 cups) Massel salt reduced chicken style liquid stock
  • 100g kale leaves, thinly sliced
  • 1 teaspoon Dijon mustard

Method

  • Step 1 Place the pork on a plate. Rub 1 tsp oil into the pork rind. Sprinkle with 3 tsp salt. Place in the fridge, uncovered, for 3 hours (this helps dry out the skin).
  • Step 2 Preheat oven to 160C/140C fan forced. Use paper towel to wipe rind completely dry. Combine the fennel seeds and remaining salt and sprinkle over the rind. Place in a roasting pan. Pour half the lemon juice and half the water into the base of the pan and roast, topping up with remaining water as necessary for 2 hours 30 minutes, until the pork is tender.
  • Step 3 Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the fennel. Cook, stirring, for 2 minutes. Add the onion, carrot and garlic. Cook, stirring, for 4 minutes or until soft. Stir in the lentils and thyme. Add the wine. Simmer for 1 minute. Stir in the stock. Reduce heat to low. Cook, covered, stirring occasionally, for 25 minutes or until lentils are tender. Simmer, uncovered, for 5 minutes or until reduced slightly. Stir in the kale, mustard and remaining lemon juice. Simmer, uncovered, for 5 minutes or until wilted. Season.
  • Step 4 Increase oven to 200C/180C fan forced. Line a baking tray with baking paper. Transfer pork to the prepared tray. Roast pork for 15 minutes. Increase oven to 230C/210C fan forced. Roast for a further 20 minutes or until the rind crackles. Set aside to rest for 10 minutes. Arrange lentil mixture on a serving plate. Top with the pork.