Braised Pork Belly with Lentils

Serves 4

• 2# Pork Belly, uncured (scored in diamond pattern on skin side if skin-on)
  
• 1 tbsp coriander seed
  
• 1 tbl fennel seed
  
• 2 tsp salt
  
• 2 tsp fresh ground pepper
  
• 2 tbsp olive oil
  
• 2 cups water
  
• 1 cup white wine
  
• 1 tbsp dijon mustard
  
• 2 bay leaves
  
• 1 yellow onion, peeled and julienned
  
• Flat Leaf parsley sprigs for garnish
  

 
Preheat oven to 225 degrees. Cut the belly into 4 equal squares. Grind the fennel and coriander in a spice grinder or use a mortar and pestle. Combine with the salt and pepper and rub onto the pork belly on all sides. Heat the olive oil in a large saucepot or roasting pan to med-high heat. Sear the belly pieces on all sides. Remove from the pot, add the onions and saute for 2 minutes. Add the water, wine and bay, place the belly back in the pot with it. (If skin on, skin side should be up and not submerged in liquid). Place in oven uncovered and allow to simmer for 1.5-2 hrs or until tender. Remove from oven; create a sauce by skimming the fat from the cooking liquid. Strain the liquid into a saucepan, add the mustard and reduce by ¼.
 
For the lentils:

• 2 cups french or brown lentils
• 1 shallot, minced
  
• 2 small carrots, peeled and sliced
  
• 3 cups water or chicken stock
  
• 1 tsp salt
  
• 1 tsp fresh ground pepper
  
• 1 tbsp butter​
  

Heat the butter in a skillet and sweat the shallots and carrots with the salt and pepper for 2 minutes. In a separate pot bring the water or stock to a boil. Add the lentils to the carrot/shallot mixture and then pour the water over and cover, simmering for 15-20 minutes or until the lentils are tender.