Slow Roasted Mangalitsa Pork Belly with Chorizo, Lentils and Mustard
Ingredients
1 x 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
1ltr stock (vegetable or chicken)
1 x dessert spoon Dijon mustard
Extra virgin olive oil
Sherry vinegar
Instructions:
1. 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).
2. Put into the oven at 120 degrees for 3.5 hours.
3. Remove the belly and add the lentils, mustard and half the stock then return to the oven at 170 for around 30 minutes.
4. Turn the oven up to 190 and add the belly on the top of the lentils and return to the oven until crisp.
5. 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.
2. Put into the oven at 120 degrees for 3.5 hours.
3. Remove the belly and add the lentils, mustard and half the stock then return to the oven at 170 for around 30 minutes.
4. Turn the oven up to 190 and add the belly on the top of the lentils and return to the oven until crisp.
5. 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.