Pork Belly, Lentils, Pea Shoots & Eggs

Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6

Grind the fennel seeds in a pestle and mortar roughly

Score the fatty side of the pork belly in a criss-cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below

Rub the scored fat with salt, the fennel seeds and 1 tsp [2 tsp] vegetable oil–try to rub the seasoning deep into the criss-cross pattern

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once very hot, add the pork, skin-side down and cook for 5-8 min or until nicely coloured on the fat side only

Transfer the pork (wipe the pan clean and keep it for the next step!) fat-side up, to a baking tray

Put it in the oven for 40-50 min, or until it's crispy, coloured, and cooked through

Tip: use tin foil to avoid mess!

Rinse the lentils in a sieve under the cold tap, then add them to the reserved pan with 1 L [1.5 L] cold water

Bring to the boil over a high heat and cook for 20-25 min or until the lentils are tender

Once softened, drain the lentils and run them under cold water

Meanwhile, peel and finely chop (or grate) the garlic

Mix the mustard, red wine vinegar, garlic and honey together with 1 tbsp [2 tbsp] olive oil and a pinch of salt and pepper - this is your dressing

Grate the carrot[s]

Once cooked, remove the pork belly from the oven, transfer to a chopping board and allow to rest for 5-10 min

Mix the cooked, drained, cooled lentils (keep the pan for the next step!) with the dressing, grated carrot and a generous pinch of salt and pepper

Toss the pea shoots and dressed lentils together 

Return the reserved pan to a medium heat with 1 tsp [2 tsp] vegetable oil

Crack the eggs into the pan and cook for 1-3 min or until done to your liking

Meanwhile, using a sharp knife, slice the pork belly into thin slices