1kg pork belly
300g baby turnips
300g baby carrots
For the brine:
40g fennel seeds
15g bay leaves
½ bunch thyme picked
½ bunch sage
For the crumbs:
50g Japanese bread crumbs
40g beef dripping
For the lentils:
150g diced red onions (1cm dice)
200g diced carrots (1cm dice)
125g celery (1cm dice)
2g thyme picked and chopped
1 bay leaf
10g sliced garlic
400g green lentils (soaked in water over night)
10g chicken bouillon
1g cumin seeds
40g pancetta lardons
20ml blended olive oil
For the Jerusalem artichoke puree
0.5 kg cleaned & peeled Jerusalem artichoke
20 g butter
200ml double cream
10ml truffle oil
0.5 bay leaf
sea salt, white pepper
This was probably one of our biggest selling dishes this winter thanks to the lovely succulent flavours of our Dingley Dell pork belly paired with the comforting taste of the lentils which accompany this dish. It’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. Our pork comes from the Dingley Dell Farm which means the pigs are reared free range and stress free to ensure the welfare and flavour of the pork is the best it can be. Make sure you ask your butcher for the best possible pork belly as this will impact the end result.
Mix all the brine ingredients except the sugar and put on 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 6-12h) 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° for 4-5h 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.
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 1-2min. 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 30-40min).
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.
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!