Ingredients

Pork Belly Confit

• 32 oz skin-on organic pork belly

Pork Rub

• ¼ cup sea salt
• 1 tbsp freshly ground black pepper
• 1 tbsp ground toasted fennel seed
• 2 tbsp minced garlic
• 4 sprigs fresh thyme

Lentil Salad

• 1 cup black lentils
• ¼ cup diced carrots
• ¼ cup diced yellow onion
• 2 oz pancetta lardoons crisped in a heavy pan

Grain Mustard Vinaigrette

• 2 tsp whole grain mustard
• 1 tsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 tbsp minced shallot
• 2 tbsp reserved pork juices
• 3 tbsp extra virgin olive oil
• fleur de sel & cracked pepper to taste

Optional for Serving

• frisee lettuce

How-to