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Ingredients
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Porchetta
Date & Honey Jus
Black Lentils
Method
Porchetta Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 240°C (475°F). Score the skin of the pork belly in a crosshatch pattern. In a bowl, combine fennel seeds, minced garlic, chopped rosemary, salt, and black pepper. Rub the mixture all over the pork belly, ensuring it gets into the scored skin.
- 2
Roast the Porchetta
Place the pork belly on a rack in a roasting pan, skin side up. Roast for 30 minutes at 240°C (475°F) until the skin is crispy. Reduce the temperature to 160°C (320°F) and continue roasting for another 2 hours or until the internal temperature reaches 70°C (160°F).
Date & Honey Jus Preparation
- 3
Make the Jus
In a saucepan, combine the pitted dates, honey, chicken stock, and apple cider vinegar. Bring to a simmer over medium heat and cook for about 15 minutes until the dates are soft. Blend the mixture until smooth, then season with salt and black pepper to taste.
Black Lentils Preparation
- 4