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.
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
100ml red wine vinegar
200ml Olive oil
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.