Ingredients
1kg of pork belly
1-2 litres of chicken stock
1 cup of rock salt
200g puy lentils
600ml chicken stock
1 bay leaf
¼ cup extra virgin olive oil
2 eschallots
1 tbsp thyme leaves
1-2 tbsp aged red wine vinegar
4 medium size leeks, washed and trimmed
Herb paste
½ bunch flat leaf parsley, leaves picked
½ cup chopped fennel fronds
½ cup basil leaves
½ bunch rocket
1 lemon, zested
2 tbsp extra virgin olive oil
Method
1. Pre heat oven to 180°C. Place all ingredients for herb paste in a blender and blend on high until smooth,
set aside.
2. Place pork belly skin side up in a baking tray deeper than the pork belly, pour the stock into the tray, cover the pork skin with rock salt, place in oven for 1 hour, topping up stock if required. Increase oven to 250°C, remove salt and roast until the skin is crisp. Remove from oven and place on a wire rack. Cover
with foil to rest.
3. For the lentils: bring chicken stock and bay leaf to the boil and add the lentils, reduce heat and simmer until soft, drain and set aside. While lentils are cooking, heat oil a frying pan over medium heat, add shallots, sauté until translucent, and add the thyme. Add to cooked lentils with vinegar, season with salt
and pepper.
4. For the leeks: reduce oven 180°C. Toss leeks in oil, salt and pepper. Heat a frying pan over high heat, add leeks and cook for 5-8 minutes or until partially black on the outside. Wrap in baking paper and aluminium foil and bake until soft. Remove and split lengthways down centre.
5. To serve – spoon the lentils onto a serving dish with approx. a cup of stock from the pork. Arrange the pork belly and leeks onto the lentils and spoon the herb paste over the top.