What are French lentils?

French lentils are a variety of green lentils. They are also called Puy lentils because they originate from the Puy region in France. Known for their smaller size (about one-third the size of regular lentils), they also have thicker skins and a nutty, peppery flavor. Their thicker skins allow them to tenderize without getting mushy, which makes them great for soups and stews. You can find French lentils at most grocery stores or online at supermarketitaly.com .

What is the difference between pork belly and bacon?

Pork belly and bacon come from the same part of the pig but there are differences . Bacon is cured, smoked, and generally sliced while pork belly is the unprocessed, uncured slab cut.

Braised Pork Belly with Lentils

Active Time:

50 mins

Total Time:

2 hrs 20 mins

Servings:

There are three main components to this hearty dish: pork belly, lentils, and pistou, herbaceous basil sauce. To make the pork belly, you score the fat side of the meat with a knife before it braises. The braising liquid, fortified with a fruity dry rosé and aromatics, seeps into the meat and infuses it with an unexpected brightness. For the lentils, F&W recipe developer Liz Mervosh studs them with briny olives and capers, adding pops of acidity to their earthy flavor. When you get a little bit of everything on your fork, it’s a world of melt-in-your-mouth textures and bold flavors. Don’t sleep on the pistou; it makes the dish and adds a much-needed freshness to cut through the savory slabs of fork-tender pork belly. If you find yourself short on time, you can substitute the pistou with a high-quality store-bought pesto.

Frequently Asked Questions

What are French lentils?

French lentils are a variety of green lentils. They are also called Puy lentils because they originate from the Puy region in France. Known for their smaller size (about one-third the size of regular lentils), they also have thicker skins and a nutty, peppery flavor. Their thicker skins allow them to tenderize without getting mushy, which makes them great for soups and stews. You can find French lentils at most grocery stores or online at supermarketitaly.com.
What is the difference between pork belly and bacon?

Pork belly and bacon come from the same part of the pig but there are differences. Bacon is cured, smoked, and generally sliced while pork belly is the unprocessed, uncured slab cut.

Notes from the Food & Wine Test Kitchen

A good rule of thumb is the older the lentil, the longer it will take to cook. Check the date on your lentils packet, and take this into account when cooking. You might find your lentils need more or less time depending on their age

Make ahead

You can prepare the pork as directed up through step 1, but let cool completely. Cover and refrigerate for up to three days. Uncover and discard any fat that has solidified on the surface. Preheat oven to 325°F. Cover and bake until heated through. Make the basil pistou up to two days in advance. Press plastic wrap directly on the surface to prevent any discoloration.

Suggested pairing

Balance the rich notes from the pork belly with a citrusy pale-pink Provencal rosé, such as Château Peyrassol Côtes de Provence.

Ingredients

1 (2-pound) slab boneless, skinless pork belly (about 1 1/2 inches thick)
2 3/4 teaspoons kosher salt, divided
2 cups dry rosé
5 cups unsalted chicken stock, divided
3/4 cup mild extra-virgin olive oil, divided, plus more for drizzling
5 small garlic cloves, peeled and smashed, divided
1 cup dried French lentils (such as Le Puy)
1/3 cup drained sun-dried tomatoes in oil, thinly sliced
1/3 cup pitted Niçoise olives or halved pitted kalamata olives
1 1/2 cups packed fresh basil leaves
Flaky sea salt, for garnish

Directions

Preheat oven to 300°F. Score fat side of pork in a 1/2-inch diamond pattern, about 1/4 inch deep. Sprinkle pork evenly with 2 teaspoons kosher salt, pressing to adhere. Place pork, fat side down, in a large Dutch oven. Cook over medium-low, undisturbed, until fat side is deeply browned, 18 to 20 minutes. Remove from heat. Pour off drippings from Dutch oven; discard drippings. Pour rosé and 1 cup chicken stock around pork; cover and transfer to preheated oven. Roast until pork is fork-tender, 1 hour and 30 minutes to 2 hours.
About 45 minutes into roasting time, heat 1/4 cup oil in a large saucepan over medium-low. Add 4 garlic cloves, and cook, stirring constantly, until lightly golden, about 3 minutes. Stir in lentils, sun-dried tomatoes, olives, 1/2 teaspoon kosher salt, and remaining 4 cups stock. Bring to a boil over high. Reduce heat to low, and simmer, uncovered, until lentils are tender but retain their shape, 40 to 55 minutes, stirring once after 25 minutes. Remove from heat; cover to keep warm.
While lentils cook, process basil, remaining 1 garlic clove, and remaining 1/4 teaspoon kosher salt in a mini food processor or blender until finely chopped, about 5 seconds. Add remaining 1/2 cup oil; process until mostly smooth, about 15 seconds. Transfer basil pistou to a small bowl; cover and chill until ready to use.
Remove pork from oven, and let rest 15 minutes. While pork rests, preheat oven to broil. Remove pork from cooking liquid; discard liquid. Place pork, fat side up, on a small baking sheet. Broil until browned and sizzling, 4 to 6 minutes. Transfer pork to a cutting board, and cut against the grain into 12 slices.
Divide lentil mixture evenly among 4 shallow bowls; drizzle with basil pistou and olive oil. Top each bowl with 3 pork belly slices, and sprinkle with flaky sea salt.