Crisp Belly of Pork with Lentils and Granny Smith Apple Purée

Name: Crisp Belly of Pork with Lentils and Granny Smith Apple Purée
Cuisine: United Kingdom
Ingredients: 2 carrots, diced; Salt and freshly ground black pepper; 25 g butter; 2 sprigs of thyme; Olive oil; 2 heads of garlic; 1 recipe quantity brine; 1 pork belly, about 1.5 kg; 300 g Puy lentils; 2 onions, peeled and diced; 4 Granny Smith apples; 2 celery stalks, strings removed and diced

Preparation info

Difficulty
Medium

Appears in

Today's special

By Anthony Demetre

Published 2008

About

I favour apples with a high acidity, like Granny Smiths, to cut through the fattiness of the pork belly. If you can’t get apples that are sufficiently acidic, you can always add a little lemon juice to the purée.

Ingredients

1 pork belly, about 1.5 kg
1 recipe quantity brine
2

Europe
United Kingdom
Main course
Side dish
Gluten-free
England

Method

The day before, using a craft knife, slash the pork rind into 1 cm. strips, making sure that you do not penetrate the meat. Place in the cooled brine for 1 day. This process not only flavours the meat, but also helps release water from the fat and rind, creating a base for fantastic crispy cracklin