Oulton's Pork Belly Recipe

Prepare and cure

Score the skin of the pork belly in a crosshatch or parallel lines about 3–4 mm deep, taking care not to cut into the meat. Pat the skin dry with paper towels. Rub the flesh side (not the skin) with 2 tbs sea salt, 1 tsp black pepper, smashed garlic cloves and thyme sprigs. Flip the belly skin-side up and rub 1.5 tbs of the salt evenly over the skin, concentrating in the scored lines. Place on a rack in a shallow tray and refrigerate uncovered for at least 12 hours, ideally 18–24 hours, to dry the skin and cure the meat lightly.

Bring to room temperature

Remove the pork belly from the fridge 1 hour before cooking to come to room temperature. Preheat oven to 150°C (300°F).

Slow roast

Place the pork belly skin-side up on a wire rack set over a roasting tray. Add 1 tbs olive oil to the tray (not on the skin). Roast at 150°C for 2 to 2.25 hours, or until the meat is tender and the fat has rendered but the skin is not yet fully crisp.

Crisp the crackling

Increase oven temperature to 240–250°C (465–480°F) or use the grill/broiler on high. Pat the skin again with paper towel to remove any surface moisture and sprinkle a final 1 tbs of sea salt into the scored lines. Place the belly under the hot element for 8–15 minutes, watching constantly, until the skin puffs and becomes uniformly blistered and crisp. Remove when crackling is crisp and deep golden. Let rest for 10–15 minutes.

Slice the pork belly into portions: aim for 2 cm thick slices for serving. Keep warm while finishing other components.

Rinse and simmer lentils

Rinse 200 g puy lentils under cold water and drain. In a medium saucepan, combine the rinsed lentils with 700 ml chicken or vegetable stock and 1 bay leaf. Bring to a gentle boil, then reduce to a simmer and cook uncovered for 18–22 minutes until lentils are tender but hold shape. Drain any excess liquid and discard bay leaf.

Prepare mirepoix

While lentils cook, heat 1 tbs olive oil in a sauté pan over medium heat. Add the finely chopped onion, carrot and celery and sweat gently for 6–8 minutes until softened but not browned. Add 1 minced garlic clove for the last 1 minute and stir.

Combine and season

Add the cooked lentils to the sautéed vegetables. Stir in 2 tsp red wine vinegar, 1 tsp salt (adjust to taste) and 1/2 tsp black pepper. Warm through for 2–3 minutes so flavors marry, then remove from heat and stir through 1 tbs chopped parsley. Keep warm.

Prepare bread

Preheat grill/oven to 200°C (390°F) or a hot skillet on medium-high. Slice 200 g of baguette into 1 cm thick slices. Combine 25 g softened butter with 1/2 tsp smoked paprika and spread lightly on each slice. Brush the outsides lightly with 1 tsp olive oil.

Toast and smoke

Toast the bread under the grill or in the hot skillet until golden and crisp, about 2–3 minutes per side. For an extra smoky note, briefly pass the toasted slices over a smoking gun (apple or oak wood) for a few seconds or place them on a hot pan with a pinch of smoked paprika and cover for 30 seconds to capture smoke. Keep warm.

Plate and garnish

Spoon a bed of warm puy lentils onto each plate. Place 2–3 slices of pork belly on top. Arrange 2–3 smoked toasted bread slices at the side. Scatter micro herbs or chopped parsley over the dish and serve with optional lemon wedge for brightness. Serve immediately so crackling stays crisp.