Crispy pork with braised lentils and fennel

Crispy pork with braised lentils and fennel

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Yes, it is possible to make crispy pork belly ahead of time! Make it a day ahead, then serve on top of braised French lentils with fennel and bitter kale. See Notes for directions.

The ingredient of Crispy pork with braised lentils and fennel

  1. 1.2kg pork belly, rind scored at 1cm intervals
  2. 2 1/2 tablespoons extra virgin olive oil
  3. 1 1/2 tablespoons sea salt
  4. 1 teaspoon fennel seeds, lightly crushed
  5. 1 small lemon, juiced
  6. 375ml (1 1/2 cups) water
  7. 2 baby fennel bulbs, thinly sliced
  8. 1 brown onion, finely chopped
  9. 1 carrot, peeled, finely chopped
  10. 2 garlic cloves, thinly sliced
  11. 165g (3/4 cup) French green lentils, rinsed
  12. 3 large sprigs fresh thyme
  13. 125ml (1/2 cup) dry white wine
  14. 500ml (2 cups) Massel salt reduced chicken style liquid stock
  15. 100g kale leaves, thinly sliced
  16. 1 teaspoon Dijon mustard

The instruction how to make Crispy pork with braised lentils and fennel

  1. Place the pork on a plate. Rub 1 tsp oil into the pork rind. Sprinkle with 3 tsp salt. Place in the fridge, uncovered, for 3 hours (this helps dry out the skin).
  2. Preheat oven to 160C/140C fan forced. Use paper towel to wipe rind completely dry. Combine the fennel seeds and remaining salt and sprinkle over the rind. Place in a roasting pan. Pour half the lemon juice and half the water into the base of the pan and roast, topping up with remaining water as necessary for 2 hours 30 minutes, until the pork is tender.
  3. Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the fennel. Cook, stirring, for 2 minutes. Add the onion, carrot and garlic. Cook, stirring, for 4 minutes or until soft. Stir in the lentils and thyme. Add the wine. Simmer for 1 minute. Stir in the stock. Reduce heat to low. Cook, covered, stirring occasionally, for 25 minutes or until lentils are tender. Simmer, uncovered, for 5 minutes or until reduced slightly. Stir in the kale, mustard and remaining lemon juice. Simmer, uncovered, for 5 minutes or until wilted. Season.
  4. Increase oven to 200C/180C fan forced. Line a baking tray with baking paper. Transfer pork to the prepared tray. Roast pork for 15 minutes. Increase oven to 230C/210C fan forced. Roast for a further 20 minutes or until the rind crackles. Set aside to rest for 10 minutes. Arrange lentil mixture on a serving plate. Top with the pork.

Nutritions of Crispy pork with braised lentils and fennel

fatContent: 765.517 calories
saturatedFatContent: 39 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 74 grams protein
sodiumContent:

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