Slow-roast pork belly with lentils recipe

By Lizzie Kamenetzky

Serves 4-6
Takes 5 minutes to make, 6-7 hours in the slow cooker, plus 10 minutes under the grill
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If you don’t have a slow cooker, you can still make this mouthwatering pork belly recipe in the oven.

Ingredients

1-1.5kg ribless pork belly, skin scored (it will need to fit snugly in the bottom of your slow cooker)
1 tbsp sea salt
1 tbsp fennel seeds
2 red onions, cut into wedges
4 garlic cloves
200g Puy lentils
200ml white wine
200ml chicken stock
Handful fresh parsley, chopped
2 tbsp crème fraîche

Method

1. Unroll the pork belly, if necessary, then pat dry with kitchen paper and rub all over with the sea salt and fennel seeds.
2. Place the rest of the ingredients, except for the parsley and crème fraîche, in the slow cooker and mix well. Place the pork belly on top of the lentils, skin-side up, cover with the lid and cook on the low setting for 6-7 hours.
3. Preheat the grill to high. Remove the pork from the slow cooker and place on a rack inside a grill tray. Grill for 10 minutes until the skin is crispy and golden brown.
4. Stir the chopped parsley and crème fraîche through the lentils and serve them with the pork.

Nutritional info

Per serving (based on 6): 558kcals, 34.4g fat (12.7g saturated), 39.9g protein, 19.8g carbs, 2.6g sugar, 2.5g salt

Chef's tip

If you don’t have a slow cooker, you can make this in the oven. Preheat the oven to 160°C/fan140°C/gas 3. Place all the ingredients except the parsley and crème fraîche in a roasting tin and place the seasoned pork belly on top. Cover with foil and cook for 2-3 hours until really tender, then finish off the recipe.