The brine really helps to enhance the flavour and also helps to create really crisp crackling. This dish has been on the lunch menu at my pub on and off for a couple of years. The cabbage salsa is a more iron-rich version of a classic Italian salsa verde. It cuts through the richness of the lentils and fat content of the pork.
Serves 4–6
1 kg pork belly
4 tablespoons rapeseed oil
70g smoked streaky bacon in one piece, rind removed and finely chopped
1 small onion, finely chopped
1 tablespoon dried herbes de Provence
200g Puy lentils
175ml white wine
400ml chicken stock
For the brine
1 litre water
200g coarse sea salt
150g demerara sugar
1 tablespoon black peppercorns
2 cloves
1 bay leaf
1 sprig of thyme
For the black cabbage salsa
50g black cabbage leaves, tough stalks removed and the leaves chopped
25g parsley leaves
25g mint leaves
35g capers in brine, drained
2 salted anchovy fillets
2 garlic cloves
1 shallot, finely chopped
1 teaspoon salt
¼ teaspoon cayenne pepper
1 lemon
150ml olive oil
About twenty-four hours before you plan to cook, make the brine. Mix all the ingredients together in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar and salt. Remove the pan from the heat and leave the brine to cool to room temperature. Place the pork belly in a non-metallic container and pour the brine over to cover. Cover the container and put into the fridge for 24 hours.
When ready to cook, preheat the oven to 150°C/Gas Mark 2. Remove the pork belly from the brine and pat it dry. Place the pork belly on a wire rack in a roasting tray. Place the tray in the oven and roast the pork belly for 2½–3 hours until tender, crispy and golden brown. Remove the pork belly from the oven and leave it to rest, uncovered, for at least 45 minutes before carving.
Meanwhile, heat the rapeseed oil in a saucepan over a medium heat. Add the bacon and fry, stirring occasionally, for about 5 minutes until it is crispy. Add the onion, reduce the heat to low and continue frying until it is softened. Stir in the dried herbs and the lentils and stir for a further 1–2 minutes. Add the white wine and bring to the boil. Pour in the chicken stock and turn the heat down. Leave the lentils to simmer, uncovered, for 25–30 minutes until they are just soft.
As close to serving as possible, make the black cabbage salsa. Bring a saucepan of water to the boil and place a bowl of iced water in the sink. Add the black cabbage to the water and blanch for 2 minutes, or until just tender. Use a slotted spoon to remove the cabbage leaves and immediately plunge them into the iced water to stop the cooking and set the colour. Return the water to the boil, then add the parsley and mint and blanch for about 1 minute. Use a slotted spoon to remove and immediately add to the iced water. When all the leaves are cool, drain well and squeeze dry.
Chop the cabbage, mint, parsley, capers, anchovies and garlic together on a chopping board, then transfer to a bowl. Stir in the shallot, salt and cayenne, then grate in the lemon zest. Stir in the olive oil to make a rough salsa. Slice the pork and serve with the salsa and lentils.