Pork Belly* Recipe
black beluga lentils, tahini parsley sauce, pickled red onions, fresh herbs, two poached eggs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly and season with salt and black pepper. Place it on a roasting rack and roast for 2-3 hours until tender.
Cook the Lentils
Rinse the black beluga lentils under cold water. In a saucepan, combine lentils with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and set aside.
Make the Tahini Parsley Sauce
In a blender, combine tahini, fresh parsley, lemon juice, salt, and a splash of water. Blend until smooth, adding more water if necessary to reach desired consistency.
Pickle the Red Onions
Thinly slice the red onion. In a small saucepan, combine vinegar and water, bring to a boil. Pour over the sliced onions in a bowl and let sit for at least 30 minutes.
Poach the Eggs
Bring a pot of water to a simmer and add a splash of vinegar. Crack the eggs into small bowls and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
Assemble the Dish
On a plate, layer the cooked lentils, top with slices of crispy pork belly, drizzle with tahini parsley sauce, add pickled onions, and garnish with poached eggs. Finish with additional fresh herbs if desired.
