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
Ingredients
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 red wine vinegar
200ml Olive oil
2 shallots
Sea salt
Fresh ground white pepper
Method
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.
Explore the technique
