Crisp Belly of Pork with Lentils and Granny Smith Apple Purée

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

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.


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


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