Cooking-ez.com

957 easy and fully explained recipes, with 20,643 photos and 77 videos

Cured Pork Belly With Lentils

Cured Pork Belly With Lentils

Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock.

This dish takes a good while to prepare, but it's a real treat! It reheats very well, tasting better each time, so do make plenty in one go.

29,3984.1/5

Grade this recipe :

Last modified on: November 15th 2015

For 10 people, you will need:

How long does it take?

PreparationCookingStart to finish
19 min.3 hours3 hours 19 min.
Preservation: Several days in the fridge, covered with plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Cured Pork Belly With Lentils : Photo of step #1Prepare the flavourings for the stock:

chop 1 onion, peel 2 carrots and slice into rounds, lightly crush 1 garlic clove.
5 min.
2 Cured Pork Belly With Lentils : Photo of step #2For the meat, choose fully cured or lightly salted cuts of pork. The ones you see here are: 500 g belly (streaky) bacon, 1 kg 500 g pork shoulder, 1 Morteau sausage, 1 kg 500 g knuckle of pork.

Lightly salted meat only needs to be rinsed. More heavily salted meat should be soaked for 2 hours in cold water, with the water changed twice during that time.

The sausage can be used as it is.
5 min.
3 Cured Pork Belly With Lentils : Photo of step #3Put into a large cooking pot: all the meat, onion, carrots, garlic, bouquet garni and a little salt and pepper. Cover with cold water. 2 min.
4 Cured Pork Belly With Lentils : Photo of step #4Bring to the boil on high heat, skim off the froth that forms, then leave to cook gently for 2 to 3 hours. 2 hours
5 Cured Pork Belly With Lentils : Photo of step #5After this, when you take the meat out, you will see that it has become a melt-in-the-mouth "confit".
6 Cured Pork Belly With Lentils : Photo of step #6Trim the meat, removing and discarding any bones, skin and rind.

Cut the sausage into thick slices.
5 min.
7 Cured Pork Belly With Lentils : Photo of step #7Rinse 500 g green lentils under cold running water in a strainer. 2 min.
8 Cured Pork Belly With Lentils : Photo of step #8Take out a good mugful of the meat stock and save for later. Discard the bouquet garni and the garlic, rescue the carrots and set them to one side, then bring the stock back to the boil. 5 min.
9 Cured Pork Belly With Lentils : Photo of step #9Tip in the lentils and leave to cook until they are just tender, but still fairly firm (they will finish cooking later with the meat).

Drain the lentils, but save the stock they were cooked in.
20 min.
10 Cured Pork Belly With Lentils : Photo of step #10In the big cooking pot, melt 3 tablespoons lard on high heat.

Fry the meat for 2 or 3 minutes until browned all over.

Pour in 2 glasses dry white wine and deglaze the bottom of the pan.
5 min.
11 Cured Pork Belly With Lentils : Photo of step #11Add the lentils, the mugful of stock you saved earlier, and the carrots, then mix.

Cover and leave to simmer gently for about 30 minutes (or longer), but take care not to let the pork belly dry out or stick. If necessary, moisten with a ladleful or more of stock.
30 min.
12 Cured Pork Belly With Lentils : Photo of step #12Serve 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
14296735 gr269 gr1142 gr
715 %283 %25 %173 %
Per 100 g
CaloriesProteins CarbohydratesFats
27914 gr5 gr22 gr
14 %6 %<1 %3 %
Per person
CaloriesProteins CarbohydratesFats
173 gr26 gr114 gr
71 %28 %3 %17 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 10 people : 29.58 €
Per person : 2.96 €

Note : These prices are only approximate.

Change currency:

And to drink?: A red wine from Burdondy for example, possibly a Ladoix "Sur les vris" from Christian Perrin, it is just perfect.
Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Pork shoulderPork shoulder: You can check-out other recipes which use it, like for example: Express sauerkraut, ... [All]
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Stuffed pumpkin gratin, Rabbit terrine, Fried egg in bread, Rillons de Tours, "Land and sea" kebabs, ... [All]
Green lentilsGreen lentils: You can check-out other recipes which use it, like for example: Sausage and lentils "en cocotte", Warm lentil salad, Lentil and cold-meat salad, ... [All]

visitors have also looked at

Toasted almond cake
Toasted almond cake
Express apple tart
Express apple tart
4 pears salad with vanilla
4 pears salad with vanilla
How to cook Morteau sausage well
How to cook Morteau sausage well
Fougasse with bacon and Comté
Fougasse with bacon and Comté

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page