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Confit Rare-Breed Pork Belly with Lentils Vinaigrette

Confit Rare-Breed Pork Belly with Lentils Vinaigrette

We confit rare breed pork belly ready for you to take home and roast. Tender, savoury and with the most crisp crackling, it's a brilliant base for many quick meals. 

Troy recently used our confit pork belly for a classic French dish, serving it with lentils vinaigrette. For this, puy lentils are cooked with a mirepoix of onions and celery, enriched with our red wine jus and seasoned with a splash of vinegar. Top with generous slices of roasted confit pork belly to finish.

On the table in less than an hour—just add crusty bread and butter and a glass of Pinot Noir to serve.

Serves 4


2 x 450g Meatsmith Confit Rare Breed Pork Belly

250g black puy lentils

1 medium brown onion, finely chopped

2 carrots, finely diced

4 sticks celery, finely diced

25g Flat leaf parsley, finely chopped

500ml Meatsmith Free-Range Chicken Stock

100ml Meatsmith Red Wine Jus

Extra virgin olive oil

100ml red wine vinegar

200ml Olive oil

2 shallots

Sea salt

Fresh ground white pepper


Preheat oven to 200c

Place pork belly skin side down on a baking tray lined with baking paper. Cook for 20-25 mins until skin is golden brown and crispy.

Heat 2 tbsp olive oil over medium heat in a heavy based saucepan. Gently sweat onions until soft and translucent. Add carrot and celery and cook for a further 5 minutes, add garlic and cook for 1-2 minutes until fragrant.

Add lentils to the pan cook for 5 minutes, then pour in stock. Bring to boil and reduce to a simmer. Cook for 15 – 20 mins and cook until tender.

Whilst lentils are cooking, combine shallots and vinegar in a food processor, blend for 30 seconds and pour in oil slowly in a steady stream to emulsify. Season with salt and pepper. Set aside.

Remove pork belly from oven when golden and rest on a resting rack for 5-10 minutes.

Once lentils are tender, add red wine jus and cook until lentils are coated. Add 3 tbsp of vinaigrette and season with salt and pepper, stir through parsley.

Portion lentils equally into 4 warmed serving bowls. Slice each pork belly in half and place on top of lentils.


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