Wednesday, 18 April 2012

Slow Cooker Pork Belly on Lentils

Whilst stuck in the house today, I decided to cobble together something for tea using whatever I could forage for.

I found a pork belly joint in the freezer that Chris bought cos it was reduced, and as it was taking up a huge amount of space, decided to go with that, so here goes!

Ingredients
1kg Pork Belly joint, skin scored
1 tbsp fennel seeds
1 tbsp sea salt
3 red onions, cut into wedges
4 garlic cloves
1tsp chilli flakes
200g green lentils
200ml white wine
200ml chicken stock
2 tbsp natural yoghurt - to make the sauce creamier before serving!

Method
Combine the fennel seeds and salt, unroll the joint and rub all over.
Put all the ingredients in the slow cooker - except the yoghurt - place the pork on top, skin side up, and cook on low for 6-7 hours.

Preheat the grill to high. Remove the pork from the slow cooker and place on a rack inside a grill tray. Grill for 10 minutes until the skin is crispy and golden brown.

Stir the yoghurt through the sauce in the slow cooker and serve over the pork! Wow wow wow, even if I do say so myself!




7 comments:

  1. What veg would you serve it with?

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  2. I served as is as it had lentils with it, but you could serve roasted veg I guess? Thanks for commenting!
    Annie

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