Crispy Pork Belly
Ingredients
Pork Belly Confit
- 32 oz skin-on organic pork belly
Pork Rub
- ¼ cup sea salt
- 1 tbsp freshly ground black pepper
- 1 tbsp ground toasted fennel seed
- 2 tbsp minced garlic
- 4 sprigs fresh thyme
Lentil Salad
- 1 cup black lentils
- ¼ cup diced carrots
- ¼ cup diced yellow onion
- 2 oz pancetta lardoons crisped in a heavy pan
Grain Mustard Vinaigrette
- 2 tsp whole grain mustard
- 1 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 tbsp minced shallot
- 2 tbsp reserved pork juices
- 3 tbsp extra virgin olive oil
- fleur de sel & cracked pepper to taste
Optional for Serving
- frisee lettuce
How-to
- Rinse pork and pat dry
- Seal in vacuum bag and cook at 180 degrees in a water bath for 12 hours
- Cool at room temp for 1 hour, then press with 2 lb weight overnight
- Remove from the bag (reserving the juices and fat, and separate)
- Score skin side with ¼ inch 45 degree diamonds then cut in to 6 equal portions
- Sear slowly in a heavy skillet with the reserved fat on all sides. Most important to have golden brown and crispy skin
Lentil Salad
- Simmer lentils in 3 cups of salted water for 20-25 minutes or until al dente. Drain, cool and hold
-
Saute onion and carrot with a knob of butter until slightly brown and al dente.
When ready to serve toss with vinaigrette and pancetta
Grain Mustard Vinaigrette
- Combine ingredients and mix well