Crispy Pork With Braised Lentils And Fennel Recipe
Recipe By Taste
Yes, it is possible to make crispy pork belly ahead of time Make it a day ahead, then serve on top of braised french lentils with fennel and bitter kale. See notes for directions.
4.5
15 Rating -
Rate
Non Vegdiet
7hr 25minstotal
3hr 40minsPrep
3hr 45minsCook
7hr 25m.total
3hr 40m.Prep
3hr 45m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Crispy Pork With Braised Lentils And Fennel Recipe
- 0.30 kilogram Pork belly, rind scored at 1cm intervals
- 0.63 tablespoon Extra virgin olive oil
- 0.38 tablespoon Sea salt
- 1/4 teaspoon Fennel seeds, lightly crushed
- 1/4 Small lemon, juiced
- 93.75 milliliter Water
- 1/2 Baby fennel bulbs, thinly sliced
- 1/4 Brown onion, finely chopped
- 1/4 Carrot, peeled, finely chopped
- 1/2 Garlic cloves, thinly sliced
- 41.25 gram French green lentils, rinsed
- 3/4 sprig Large fresh thyme
- 31.25 milliliter Dry white wine
- 125 milliliter Massel salt reduced chicken style liquid stock
- 25 gram Kale leaves, thinly sliced
Nutrition
value
value
1087
calories per serving
50 g Fat76 g Protein91 g Carbs58 g FiberOther
Current Totals
- Fat50g
- Protein76g
- Carbs91g
- Fiber58g
MacroNutrients
- Carbs91g
- Protein76g
- Fiber58g
Fats
- Fat50g
Vitamins & Minerals
- Calcium1584mg
- Iron33mg
- Vitamin A955mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B314mg
- Vitamin B61mg
- Vitamin B9135mcg
- Vitamin B120mcg
- Vitamin C74mg
- Vitamin E3mg
- Copper4mcg
- Magnesium611mg
- Manganese9mg
- Phosphorus1103mg
- Selenium120mcg
- Zinc13mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste