Tom Kerridges Pork Belly And Puy Lentils Food

TOM KERRIDGE'S PORK BELLY AND PUY LENTILS

Steps:

• About twenty-four hours before you plan to cook, make the brine. Mix all the ingredients together in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar and salt. Remove the pan from the heat and leave the brine to cool to room temperature. Place the pork belly in a non-metallic container and pour the brine over to cover. Cover the container and put into the fridge for 24 hours.
• When you are ready to cook, preheat the oven to 150°C/gas mark 2. Remove the pork belly from the brine and pat it dry. Place the pork belly on a wire rack in a roasting tray. Place the tray in the oven and roast the pork belly for two and a half to three hours until tender, crispy and golden brown. Remove the pork belly from the oven and leave it to rest, uncovered, for at least 45 minutes before carving.
• Meanwhile, heat the rapeseed oil in a saucepan over a medium heat. Add the bacon and fry, stirring occasionally, for about five minutes until it is crispy. Add the onion, reduce the heat to low and continue frying until it is softened. Stir in the dried herbs and the lentils and stir for a further one to two minutes. Add the white wine and bring to the boil. Pour in the chicken stock and turn the heat down. Leave the lentils to simmer, uncovered, for 25 to 30 minutes until they are just soft.
• As close to serving as possible, make the black cabbage salsa. Bring a saucepan of water to the boil and place a bowl of iced water in the sink. Add the black cabbage to the water and blanch for two minutes, or until just tender. Use a slotted spoon to remove the cabbage leaves and immediately plunge them into the iced water to stop the cooking and set the colour.
• Return the water to the boil, then add the parsley and mint and blanch for about one minute. Use a slotted spoon to remove and immediately add to the iced water. When all the leaves are cool, drain well and squeeze dry.
• Chop the cabbage, mint, parsley, capers, anchovies and garlic together on a chopping board, then transfer to a bowl. Stir in the shallot, salt and cayenne then grate in the lemon zest. Stir in the olive oil to make a rough salsa. Slice the pork and serve with the salsa and lentils. Recipe: Tom Kerridge's Proper Pub Food | (Absolute Press)

PORK BELLY WITH LENTILS

Steps:

• Preheat the oven to 450 degrees F.
• Score the fat on the belly and season both sides with salt and pepper. Make a bed in a roasting pan with the carrots and onions. Lay the pork belly on top, skin-side up. Pour over the cider and a cup of water. Cook 30 minutes to get the fat running. Stir together the honey and Dijon with a spoonful of water. Brush the mustard mixture onto the fat, and lower the heat to 325 degrees F. Continue cooking, basting occasionally with the honey, for 3 hours.
• An hour before the belly is done, start the lentils. Rinse the lentils in cold water, drain, and put in a saucepan with 1 1/2 cups water, the shallot, bay leaf and thyme. Bring to a boil, cover, and simmer gently until tender, 30 to 40 minutes, checking occasionally to make sure no more water is needed. Drain the lentils, and season with salt, and pepper. Set aside to reheat later.
• Remove the belly from the oven when it's done, and transfer to a baking sheet. Return it to the oven at 450 degrees F for 15 minutes to crispen the skin.
• Meanwhile, drain the juices from the roasting pan into a measuring cup, reserving the vegetables and keeping them warm. Pour the fat off the juices, using some to moisten the lentils and saving the rest for another use. Deglaze the roasting pan with the vinegar and reduce to a glaze, then add the cooking juices and cook down for a minute or two. Reheat the lentils gently.
• Slice the belly and serve with the vegetables, and with the pork-fat moistened lentils.