Crisp-Skinned Pork Belly With Braised Green Lentils

Name: Crisp-Skinned Pork Belly With Braised Green Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/3 lbs pork belly, rind on, bones in; 1 tbsp olive oil; 1 tbsp fine table salt; 2 bulbs garlic, cut in half horizontally; 2 None onions, unpeeled, thickly sliced; 2 None carrots, peeled and quartered; 2 sprigs fresh thyme; 2 None fresh bay leaves; 1 cup dry white wine; 1/3 cup sherry vinegar; 2 cups reduced sodium chicken stock, approximately; 1 tsp finely chopped fresh tarragon; 1 None onion, finely chopped; 2 cloves garlic, crushed; 2 tbsp olive oil; 1 tsp fresh thyme leaves; 4 cups reduced sodium chicken stock; 2 cups French green lentils; 1/4 cup coarsely chopped fresh flat-leaf parsley

Servings: persons

4 1/3 lbs pork belly, rind on, bones in
1 tbsp olive oil
1 tbsp fine table salt
2 bulbs garlic, cut in half horizontally
2 None onions, unpeeled, thickly sliced
2 None carrots, peeled and quartered
2 sprigs fresh thyme
2 None fresh bay leaves
1 cup dry white wine
1/3 cup sherry vinegar
2 cups reduced sodium chicken stock, approximately
1 tsp finely chopped fresh tarragon
1 None onion, finely chopped
2 cloves garlic, crushed
2 tbsp olive oil
1 tsp fresh thyme leaves
4 cups reduced sodium chicken stock
2 cups French green lentils
1/4 cup coarsely chopped fresh flat-leaf parsley

1
Preheat the oven to 425u00b0F. Using a sharp knife, score pork rind at 3/4-inch intervals. Place pork on wire rack over large shallow roasting pan, rind side-up. Rub oil and salt over rind. Roast, uncovered, for 35 mins or until rind begins to blister.
2
Reduce oven temperature to 350u00b0F. Remove pork and rack from pan; discard fat from pan. Place garlic, onion, carrot, thyme and bay leaves in pan; pour wine and vinegar over vegetables. Top with pork, rind-side up. Pour about 2 cups stock into pan to come halfway up side of pork (do not allow liquid to touch pork rind). Cover pan tightly with foil. Roast pork for 1 1/2 hours or until pork is cooked through.
3
Meanwhile, for the lentils, heat oil in large skillet on medium heat. Cook onion and garlic, stirring, until onion softens. Add thyme, 4 cups stock and lentils; bring to a boil. Reduce heat to low; simmer, uncovered, for 25 mins or until lentils are tender. Stir in parsley; season to taste. Cover to keep warm.
4
Remove pan from oven. Increase oven temperature to 425u00b0F. Remove pork from pan. Strain pan juices through muslin-lined sieve into medium saucepan; discard solids. Return pork to pan. Roast, uncovered, for 15 mins or until rind is crisp.
5
Meanwhile, bring pan juices to a boil. Reduce heat to low; simmer, uncovered, skimming fat from surface, until juices are reduced by half. Stir in tarragon. Cut pork into 6 pieces. Serve with lentils and pan juices.

2134

kcal

Calories

Fat

Carbs

258

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 1/3 lbs pork belly, rind on, bones in, 1 tbsp olive oil, 1 tbsp fine table salt, 2 bulbs garlic, cut in half horizontally, and more.

Yes, Crisp-Skinned Pork Belly With Braised Green Lentils falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!