Crispy Pork Belly


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


  1. Rinse pork and pat dry
  2. Seal in vacuum bag and cook at 180 degrees in a water bath for 12 hours
  3. Cool at room temp for 1 hour, then press with 2 lb weight overnight
  4. Remove from the bag (reserving the juices and fat, and separate)
  5. Score skin side with ¼ inch 45 degree diamonds then cut in to 6 equal portions
  6. Sear slowly in a heavy skillet with the reserved fat on all sides. Most important to have golden brown and crispy skin

Lentil Salad

  1. Simmer lentils in 3 cups of salted water for 20-25 minutes or until al dente. Drain, cool and hold
  2. Saute onion and carrot with a knob of butter until slightly brown and al dente.
    When ready to serve toss with vinaigrette and pancetta

Grain Mustard Vinaigrette

  1. Combine ingredients and mix well