I first came across this recipe tucked away in a Sainsbury’s magazine years ago, and it’s been a proper family favourite ever since.
The pork belly is slow-braised until it’s meltingly tender, sitting on a lovely, juicy bed of lentils and vegetables that soak up all those delicious flavours. It’s the kind of cosy winter comfort food we all crave — especially with a fluffy jacket potato (or two!) on the side.
ONE POT PORK AND LENTIL BRAISE
Serves 4
INGREDIENTS:
650 g pork belly joint, cut lengthways into 4 thick slices
1 large onion, peeled and diced
1 carrot, peeled and diced
1 celery stick, diced
2 garlic cloves, minced
1 tsp fennel seeds
100 g dried green lentils
500 ml vegetable stock, made with 1 vegetable stock cube
2 tbsp wholegrain mustard
2 tbsp runny honey
METHOD:
Preheat the oven to 180°C/fan160°C/gas 4.
Rub the pork with plenty of salt and pepper. Heat a large casserole dish on a medium flame and add the pork belly, searing for 3 minutes on each side. You might need to do this in two batches. Set the pork aside.
Add the onion, carrot, celery, garlic and fennel seeds to the casserole dish and cook for 10 minutes until soft and fragrant. Add the lentils and stir through, cooking for a further 1 minute. Pour in enough stock to just cover the lentils, then lay the pork on top. Cover and transfer to the oven for 45 minutes.|
Combine the mustard and honey and turn the oven up to 200°C/fan;180°C/gas 6. Remove the lid of the casserole dish and spread the honey and mustard marinade over the pork slices.
Add a little more water to the lentils if they seem dry the return the casserole to the oven, uncovered, and roast for a further 40 minutes, basting often until the pork is dark and sticky. Serve.
