1,511 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Cured Pork Belly With Lentils (Slideshow version)

Stage 12/12 :

Serve piping hot.

Remarks

If you don't have any Morteau sausage, use any other sausage you like.

There are some, me among them, who like to serve pork belly with a trickle of vinegar.

As I say above, the pork is is even better when reheated but, unfortunately, the lentils turn mushy when overcooked and become less and less presentable.

Keep the remaining stock, with it you can make a tasty 'day after pork belly' soup.

And to drink?

A red wine from Burdondy for example, possibly a Ladoix "Sur les vris" from Christian Perrin, it is just perfect.

Back to classic recipe