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.
41,6934.0/5 for 34 ratings
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Last modified on: November 15th 2015

For 10 people, you will need:

Change those ingredients for: 5 people 10 people 20 people 30 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
19 min.3 hours3 hours 19 min.
Keeping: 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?
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Step by step recipe


Stage 1 - 5 min.
Cured Pork Belly With Lentils : Photo of step #1
Prepare the flavourings for the stock:

chop 1 onion, peel 2 carrots and slice into rounds, lightly crush 1 garlic clove.

Stage 2 - 5 min.
Cured Pork Belly With Lentils : Photo of step #2
For 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.

Stage 3 - 2 min.
Cured Pork Belly With Lentils : Photo of step #3
Put into a large cooking pot: all the meat, onion, carrots, garlic, bouquet garni and a little salt and pepper. Cover with cold water.

Stage 4 - 2 hours
Cured Pork Belly With Lentils : Photo of step #4
Bring to the boil on high heat, skim off the froth that forms, then leave to cook gently for 2 to 3 hours.

Stage 5
Cured Pork Belly With Lentils : Photo of step #5
After this, when you take the meat out, you will see that it has become a melt-in-the-mouth "confit".

Stage 6 - 5 min.
Cured Pork Belly With Lentils : Photo of step #6
Trim the meat, removing and discarding any bones, skin and rind.

Cut the sausage into thick slices.

Stage 7 - 2 min.
Cured Pork Belly With Lentils : Photo of step #7
Rinse 500 g green lentils under cold running water in a strainer.

Stage 8 - 5 min.
Cured Pork Belly With Lentils : Photo of step #8
Take 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.

Stage 9 - 20 min.
Cured Pork Belly With Lentils : Photo of step #9
Tip 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.

Stage 10 - 5 min.
Cured Pork Belly With Lentils : Photo of step #10
In 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.

Stage 11 - 30 min.
Cured Pork Belly With Lentils : Photo of step #11
Add 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.

Stage 12
Cured Pork Belly With Lentils : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
14,298 Kcal or 59,863 Kj735 gr270 gr1,142 gr
715 %283 %25 %173 %
Per 100 g
Energetic valueProteins CarbohydratesFats
279 Kcal or 1,168 Kj14 gr5 gr22 gr
14 %6 %<1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
1,430 Kcal or 5,987 Kj74 gr27 gr114 gr
71 %28 %3 %17 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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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.

More recipes?

This recipe uses (among others)
Pork shoulderPork shoulder: You can check-out other recipes which use it, like for example: Express sauerkraut, ... All
Green lentilsGreen lentils: You can check-out other recipes which use it, like for example: Warm lentil salad, Lentil and cold-meat salad, Sausage and lentils "en cocotte", ... All
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Sunday night pasta, Rillons de Tours, Potatoes with bacon and herbs, Roast beef "like they do it in Santa Fe", Confit of carrots with bacon, ... All

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