Slow-roast pork belly with lentils, By Nadia

This delicious recipe is from Delicious Magazine website.

This recipe is for the slow cooker but the pork belly I had from the farm did not fit in the slow cooker! I have therefore adapted the recipe for the oven, and it worked very well. This dish was loved by all.Nadia


  • 1-1.5kg ribless pork belly, skin scored
  • 1 tbsp sea salt
  • 1 tbsp fennel seeds
  • 2 red onions, cut into wedges
  • 4 garlic cloves
  • 200g Puy lentils
  • 200ml white wine (I replaced this with more chicken stock and two spoons of Apple cider vinegar).
  • 200ml chicken stock
  • Handful fresh parsley, chopped
  • 2 tbsp crème fraîche (Optional – I did not use).


  1. Preheat the oven 180C.
  2. Unroll the pork belly, if necessary, then pat dry with kitchen paper and rub all over with the sea salt and fennel seeds.
  3. Place the lentils, garlic, onion in oven-proof dish. Add the liquid (stock and wine or alternative). Mix well.
  4. Place the pork belly on top of the lentils, skin-side up. Cover the dish with foil and cook for 2 hours or until tender.
  5. When the meat is tender, remove the foil and grill for 10min at 230C until the skin is crispy and golden brown.
  6. Stir the chopped parsley and crème fraîche (optional) through the lentils and serve them with the pork.


Share if you like!Share on Facebook
Tweet about this on Twitter
Email this to someone
This entry was posted in recipe and tagged . Bookmark the permalink.