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Pork

Rose Braised Pork Belly with Lentils

Drescription

Sun-dried tomatoes, olives, and pistou give pork and lentil recipe bright and vibrant flavor.

Ingredients

  • 1 (2-pound) slab boneless, skinless pork belly (about 1 1/2 inches thick)
  • 2 3/4 teaspoons kosher salt, divided
  • 2 cups dry rosé
  • 5 cups unsalted chicken stock, divided
  • 3/4 cup mild extra-virgin olive oil, divided, plus more for drizzling
  • 5 small garlic cloves, peeled and smashed, divided
  • 1 cup dried french lentils (such as le puy)
  • 1/3 cup drained sun-dried tomatoes in oil, thinly sliced
  • 1/3 cup pitted niçoise olives or halved pitted kalamata olives
  • 1 1/2 cups packed fresh basil leaves
  • flaky sea salt, for garnish

Directions

  1. Preheat oven to 300°F. Score fat side of pork in a 1/2-inch diamond pattern, about 1/4 inch deep. Sprinkle pork evenly with 2 teaspoons kosher salt, pressing to adhere. Place pork, fat side down, in a large Dutch oven. Cook over medium-low, undisturbed, until fat side is deeply browned, 18 to 20 minutes. Remove from heat. Pour off drippings from Dutch oven; discard drippings. Pour rosé and 1 cup chicken stock around pork; cover and transfer to preheated oven. Roast until pork is fork-tender, 1 hour and 30 minutes to 2 hours.
  2. About 45 minutes into roasting time, heat 1/4 cup oil in a large saucepan over medium-low. Add 4 garlic cloves, and cook, stirring constantly, until lightly golden, about 3 minutes. Stir in lentils, sun-dried tomatoes, olives, 1/2 teaspoon kosher salt, and remaining 4 cups stock. Bring to a boil over high. Reduce heat to low, and simmer, uncovered, until lentils are tender but retain their shape, 40 to 55 minutes, stirring once after 25 minutes. Remove from heat; cover to keep warm.
  3. While lentils cook, process basil, remaining 1 garlic clove, and remaining 1/4 teaspoon kosher salt in a mini food processor or blender until finely chopped, about 5 seconds. Add remaining 1/2 cup oil; process until mostly smooth, about 15 seconds. Transfer basil pistou to a small bowl; cover and chill until ready to use.
  4. Remove pork from oven, and let rest 15 minutes. While pork rests, preheat oven to broil. Remove pork from cooking liquid; discard liquid. Place pork, fat side up, on a small baking sheet. Broil until browned and sizzling, 4 to 6 minutes. Transfer pork to a cutting board, and cut against the grain into 12 slices.
  5. Divide lentil mixture evenly among 4 shallow bowls; drizzle with basil pistou and olive oil. Top each bowl with 3 pork belly slices, and sprinkle with flaky sea salt.