Recipe
Slow Roasted Mangalitsa Pork Belly with Chorizo, Lentils and Mustard
Three and a half hours at 120 degrees, with the chorizo in from the start so the lentils cook in what comes out of it.
Ingredients
- 1 piece of Mangalitsa pork belly
- 200g Beal's Farm cooking chorizo
- 180g dried puy lentils
- 100g onion, small dice
- 100g carrot, small dice
- 100g celery, small dice
- 100g baby spinach
- 1 litre stock, vegetable or chicken
- 1 dessert spoon Dijon mustard
- Extra virgin olive oil
- Sherry vinegar
Method
- Add the diced veg, belly and sliced chorizo to a roasting dish. The dish must be deep enough to add all the ingredients and the stock.
- Put into the oven at 120 degrees for 3.5 hours.
- Remove the belly and add the lentils, mustard and half the stock then return to the oven at 170 for around 30 minutes.
- Turn the oven up to 190 and add the belly on top of the lentils, then return to the oven until crisp.
- Remove from the oven and adjust the moisture with some more stock if needed. Stir in the spinach. You can add some extra virgin olive oil and a little sherry vinegar to taste.
by Robin Read of The Counter Home Edition
Made with
