Photo: Sam Loyd
Slow-cooked belly of Middle White pork with Puy lentils
13 ingredients
Serves 6
openrecipes
A regular on the menu at chef Tom Kerridge’s gastropub, The Hand and Flowers in Buckinghamshire.
Estimated Nutrition (whole recipe, rough)
1045
Calories
88g
Protein
58g
Fat
33g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½kg belly of Middle White pork (boneless, but in one piece) , skin scored
- 100ml white wine vinegar
- table salt
- Maldon sea salt
- 40g ducks fat
- 3 shallots , finely chopped
- 1 garlic clove , crushed
- 300g Puy lentils
- 250ml white wine
- 1 tbsp herbes de Provence
- 100l hot chicken stock
- 50g butter , diced
- bunch chive , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes