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

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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

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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

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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 spoon

  • Bring 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

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 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.