Brined pork belly
This recipe brings together two of my loves: curing meat for greater results, and salsa Verde! Tom Kerridge used belly pork in his recipe (from Proper Pub Food) but I fancied trying it with some loin. It lent the meaty part a real juiciness, but the tail was indeed the best bit, so perhaps it is best applied to belly after all. The three components of the dish work together brilliantly.
Step 1 - Brining
The day before cooking (ideally around 24 hours) start the brining. Mix the brine ingredients in 1 litre of water in a saucepan on a high heat. Bring to a boil to dissolve all ingredients and then cool to room temperature
In a non-metallic container place the pork and pour the brine over the top. Cover the container and chill overnight
Step 2 - Pork
While preheating the oven to 150 C remove the pork and pat dry
Roast the pork for 3 hours in the oven on a wire rack
When it is golden and crispy remove and leave to rest for 45 minutes
Step 3 - Lentils
While the pork is roasting, prepare the rest
Heat the oil in a deep pan over a medium heat and add the bacon, frying until crispy
Add the onion, reduce the heat and cook until soft.
Stir in the herbs and lentils, stirring for two more minutes before adding the white wine and leaving to simmer for 30 minutes until the lentils are soft
Step 4 - Salsa
While the pork is resting, prepare the salsa so it is fresh.
Remove tough stalks from the cabbage and roughly chop the leaves
Top tip: big pieces are easier to retrieve with a slotted spoonBring a large pan of water to the boil. While it is heating prepare a similar sized bowl of iced water
Add the cabbage to the boiling water and blanch for 2 minutes
Remove the cabbage quickly with a slotted spoon and plunge into the ice water
Repeat for the parsley leaves and then the mint leaves each for 1 minute
With all the leaves in the ice water, drain through a sieve and squeeze dry
On a big chopping board mix and chop together the mixed leaves, capers, anchovies and garlic
Transfer the mix to a bowl and stir in the shallot, salt and cayenne then grate the zest of the lemon over the top
Stir in the olive oil to desired consistency of salsa
Serve alongside the carved pork and warm lentils
Ingredients
200g salt
150g demerara sugar
1 tbsp black peppercorns
2 cloves
1 bay leaf
1 sprig fresh thyme
1 kg of pork loin (not rolled) or belly
4 tablespoons vegetable oil
70g streaky bacon finely chopped (ideally smoked)
1 onion, finely chopped
1 tbsp herbes de Provence
200g Puy lentils
175ml white wine
400ml chicken stock
50g black cabbage (such as cavolo nero)
25g parsley leaves
25g mint leaves
35g capers in brine, drained
2 salted anchovy fillets
2 garlic cloves
1 shallot, very finely chopped
1 tsp salt
1/4 teaspoon cayenne pepper
1 lemon
150ml olive oil (or to taste)
I trained as a chemist, and now I don't work in a laboratory anymore, I apply that knowledge to my cooking. I do love my gadgets, experimenting and using an understanding of the principles of chemistry to make the very best food. I seem to cook more and more as a hobby now I don't wear a lab coat, and still dream of retiring to run a small restaurant somewhere quiet.
My confidence really came when I taught myself to cook Italian and found I was pretty good at making pasta. I was married to a vegetarian then and it was the one cuisine where I didn't miss meat. I'm big on meat usually and passionate about great ingredients and doing things from scratch yourself. I did a butchery course last year and intend to learn all the skills needed to butcher and make use of a whole pig nose to tail.
Eating out is also a passion, and I particularly like to go for things I don't think I could do at home easily or better! Mind you, I do love a pie.