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Pork Belly with Lentils and Black Cabbage Salsa

Succulent roasted pork belly served alongside hearty braised lentils and a vibrant, fresh cavolo nero and herb salsa.

Main CourseHigh ProteinRoastLentilsPork Belly
Estimated Nutrition
Calories
1245.6
kcal / serving
4982.5 kcal total
Carbs
25.6g
per serving
102.5 g total
Fat
109g
per serving
435.8 g total
Protein
36.3g
per serving
145.2 g total
Cook Time
210
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Demerara Sugar
For the brine
Fruits
1
piece
Lemon
Zest only
LegumesPulses
200
g
Puy Lentils
Liquids
175
ml
White Wine
400
ml
Chicken Stock
Meat
1
kg
Pork Belly
One whole piece
70
g
Bacon
Diced
NutsSeeds
200
g
Sea Salt
For the brine
1
tbsp
Black Peppercorn
For the brine
2
piece
Clove
For the brine
1
piece
Bay Leaf
For the brine
1
sprig
Thyme
Fresh, for the brine
1
tbsp
Herbs De Provence
25
g
Mint
Fresh leaves picked
25
g
Parsley
Fresh leaves picked
2
piece
Garlic
Grated
1
tsp
Salt
For salsa
0.25
tsp
Cayenne Pepper
OilsFats
1
tbsp
Oil
For frying
150
ml
Olive Oil
Seafood
10
g
Anchovy
Salted, roughly chopped
Vegetables
1
piece
Onion
Finely chopped
50
g
Cavolo Nero
Black cabbage
35
g
Caper
Drained and chopped
1
piece
Shallot
Very finely chopped

Method

1
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