Place a 1.5 kg of vertically scored pork belly into a lidded casserole , throw in 4 fat unpeeled garlic cloves , 2 onions quartered , star anise , and 100ml of soy sauce.
Pour in enough water to barely cover the pork
Bring to the boil , cover with a disc of baking paper and lid.
Simmer for 5 minutes on the top of the stove , then place in a preheated oven for 2 hours.
Prepare the French lentils ( 250gm ) simmering in 600 ml of water till tender , but still with a bite in them ..al dente.
Heat a fry pan with a tablespoon of oil and add 2 chopped onions , 2 chopped garlic cloves , 1 small red chilli sliced with seeds along with 2 peeled and sliced stalks of celery.
Remove the pork and rest on a cake cooling rack . Place the whole pork joint on scrunched up foil in a baking tray on the top rack of a very hot oven for about 15 minutes .
The skin may not be crispy all over but it will be brown , gelatinous , tasty and so tender .
Slice the joint along the scores at the width desired and serve atop the lentils .
Spoon over a salsa verde.
I prefer to hand chop the ingredients for this salsa .I `m after a robust ( in texture and flavour ) sauce.
6 anchovies.
1 tbs capers
1 tbs cornichons
1 clove of garlic
2 large handfuls of parsley.
All chopped finely ...if using a processor don`t turn it into a paste.
Now stir in ...
1. handful of torn mint leaves
1. tbs lemon juice
1. tbs Dijon mustard
8 tbs olive oil
salt and freshly ground black pepper.
Drain the lentils till the water runs clear and add the lentils to the vegetables in the pan .
Stir in a little oil to the lentil mix and spoon onto your serving platter.
This is amazingly delicious....
Enjoy mmmmm
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