Braised Dingley Dell Pork Belly, Lentils and Winter Vegetables
This recipe's certainly one to try for your next Sunday roast, but be aware this dish needs some preparation a day ahead (but we promise it’s worth it!). We recommend using dried lentils and soaking them in water overnight to soften before cooking. This will ensure you get the tastiest results.
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PrintIngredients
For 4 Person(s)
For the pork
- 1 kg pork belly
- 300 g baby turnips
- 300 g baby carrots
- Dijon mustard
- crème fraîche
For the brine
- 700 g sugar
- 40 g fennel seeds
- 15 g bay leaves
- 1/2 bunch thyme, picked
- 1/2 bunch sage
- 150 g salt
For the crumbs
- 50 g Japanese bread crumbs
- 40 g beef dripping
For the lentils
- 150 g diced red onions (1 cm dice)
- 200 g diced carrots (1 cm dice)
- 125 g celery (1 cm dice)
- 2 g thyme, picked and chopped
- 1 bay leaf
- 10 g sliced garlic
- 400 g green lentils (soaked in water overnight)
- 1 L water
- 10 g chicken bouillon
- 1 g cumin seeds
- 40 g pancetta lardons
- 20 ml blended olive oil
For the Jerusalem artichoke puree
- 1/2 kg cleaned & peeled Jerusalem artichokes
- 20 g butter
- 200 ml double cream
- 10 ml truffle oil
- 1/2 bay leaf
- sea salt, white pepper
Directions
Pork Belly
Mix all the brine ingredients except the sugar and put on a tray and bake in oven at 160°C for 10-15mins. Leave to cool then mix in blender, lastly adding the sugar.
Rub some of the dry brine mix onto the pork belly then wrap tightly in cling film. Put the seasoned pork belly on a tray and keep in the fridge overnight (for between 6-12 hours) to marinate – the longer the better! Adding weight onto the pork belly while marinating will speed up and enhance the process.
Remove from the cling film and steam at 90°C for 4-5 hours, then leave to cool. Drain the cooking liquid off, saving a little for the next step.
Cut the pork belly into individual portions and add some of the remaining cooking liquid (just so each slice is submerged until frying). Turn the heat up high and fry the slices (turning once) to serve.
Lentils
To cook the lentils, drizzle the oil in a pan and heat up. Sauté the diced vegetables then add the pancetta and leave to cook for about 1-2 minutes. Now add the lentils and the rest of the ingredients. Bring to the boil, turn down the heat and simmer until the lentils are cooked (about 30-40 minutes).
Purée
Prepare the Jerusalem artichoke purée by steaming the artichokes until they are very tender. In a separate pot bring the cream, truffle oil and butter to boil, then add the cooked artichokes. Blend until a soft purée consistency and season well with salt and pepper.
Crumbs
For the crumbs, sauté the bread crumbs in hot beef dripping until light golden brown and then leave to cool. Season with pepper and roughly pulse in a blender. At OXO we prefer to dress the warm lentils in a soup plate with a generous sprinkle of crumbs.
For the finishing touches simply steam the carrots and turnips until soft and combine the crème fraîche with Dijon mustard and dress as in pictures, et voila!
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