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1
Put the pork belly or bacon in a pot with one of the onion halves stuck with a clove, 2 small thyme branches and the carrot.
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2
Cover with a quart of water and simmer gently until tender, 30 to 40 minutes.
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3
Turn off heat and keep warm in liquid.
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4
Meanwhile, put the lentils in a pan.
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5
Add the other .5 onion stuck with a clove, 2 small thyme branches and the bay leaf.
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6
Add 4 cups water and a little salt.
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7
Simmer gently over medium heat until firm-tender, 25 to 30 minutes.
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8
Drain (discard onion, thyme and bay leaf) and keep warm.
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9
Meanwhile, boil the potatoes in their skins in well-salted water until done, about 15 minutes.
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10
Drain and keep warm.
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11
Make the vinaigrette: Macerate the shallot in the red wine vinegar for 5 minutes in a small bowl.
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12
Add the garlic, Dijon mustard and a pinch of salt and pepper.
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13
Whisk in the olive oil to make a thick sauce.
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14
Stir in the chopped capers and cornichons.
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15
Just before serving, stir in .25 cup scallions and .5 cup parsley.
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16
To serve, dress the lentils with half the vinaigrette, then transfer to a platter or serving bowl.
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17
Slice the pork belly crosswise into .25-inch slices (save the broth for soup) and arrange over the lentils.
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18
Cut the potatoes lengthwise and arrange, cut-side up, around the platter.
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19
Spoon the remaining vinaigrette over the sliced meat and potatoes.
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20
Sprinkle with 1 tablespoon each scallions and parsley.
