Grilled pork belly with cider lentils

Name: Grilled pork belly with cider lentils
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 8 discs Pork belly (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 2 Garlic cloves; 1 TABLESPOON Sunflower oil; 2 TEASPOONS Fennel seeds; 400 ml Cider (cider); 150 g green lentils; 1 collar Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

8 discs Pork belly (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
2 Garlic cloves
1 TABLESPOON Sunflower oil
2 TEASPOONS Fennel seeds
400 ml Cider (cider)
150 g green lentils
1 collar Parsley

Directions

1
Wash pork belly, dab dry and season with salt and pepper. Place them side by side in an oiled roaster and cook in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for approx. 30 minutes. Reduce the temperature (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) and continue cooking for approx. 1 hour
2
Peel and halve the onion and cut into strips. Peel and crush garlic. Heat the oil in a large frying pan. Fry the onion, garlic and fennel seeds briefly. Deglaze with cider and bring to the boil. Add the lentils and simmer for about 15 minutes
3
Take the pork belly out of the roaster. Put the lentils in the roasting pan, spread belly slices on the lentils and cook for another 30 minutes
4
Wash parsley, shake dry, pluck leaves from the stalks and chop. Place the lentils in a bowl and stir in the parsley. Arrange pork belly and lentils. Sour cream tastes good with it