Ingredients

Serves 6

1pork belly
2 tsp coriander seeds
2 tsp fennel seeds
2 tsp white peppercorns sea salt
Olive oil

 

Apple puree:
3 granny smith apples
2 cloves
1 tsp brown sugar
60 ml water
 
Lentils:
1 cup green lentils
1 small carrot
1 small onion
1 stick celery
1 small chilli (deseeded)
2 garlic cloves
1 tsp ground cumin
olive oil


Vincotto dressing:
10 ml vincotto
50 ml olive oil
20 ml apple vinegar
½ tsp Dijon mustard
Pinch sea salt
Ground pepper

Method

For the belly
Score skin side of pork belly with very sharp knife or Stanley knife if you have one. Pound in mortar and pestle the coriander, fennel and peppercorns until they are a fairly fine texture. Add salt and pound gentle. Rub spice mix all over pork belly ensuring penetration into the scored part of the skin. Drizzle with olive oil, place on roasting rack into oven at full temperature for about 50 mins to an hour. Baste with a little oil and turn oven down to 160˚C. Cook for a further 1.5 to 2 hours until skin of belly is completely blistered and crunchy.
 
Apple puree
Place all ingredients in small saucepan and on moderate heat, cook apples till tender, stirring occasionally. If bottom of saucepan becomes dry add a little water. Take off heat when cooked and mix thoroughly to create smooth but textured puree.
 
Lentils
Cook lentils in water till tender and strain. Cut carrot, onion and celery into 3 to 4mm cubes, and with garlic and chilli fry with oil at fairly high temperature until small amount of caramelisation occurs. Add cumin and stir.
 
Vincotto dressing
Add all ingredients together and whisk until ingredients emulsify.
 
To plate
Place one or two tablespoons of lentils on plate. Drape 2 pieces pork belly cut into 2 cm strips over top. Add small amount of apple to one side and drizzle with vincotto dressing.