Luxurious port belly is complimented by sweet tomato jam and peppery arugula. The pork is slow cooked for several hours, but well worth the time.
Let’s get cooking!
Dice and seed one and a quarter pounds of tomatoes – about 5 medium sized tomatoes.
You are mised out!
Preheat your oven to 325 degrees. Lightly brown one pound of pork belly in a dutch oven over medium heat. Add two cups beef stock and a bouquet garnie to the pot. Cover pot and place in the preheated oven. Slowly roast for 4 hours, checking occasionally to see if you need to add stock.
The Tomato Jam
Put the diced tomatoes and 1C sugar into a stock pot. Add three cranks of freshly ground black pepper. Heat over medium low heat, stirring occasionally. Cook until the liquid has mostly evaporated. Remove from the heat and transfer to a heat-resistant jar or bowl. Stir in 1 Tbsp of lemon juice. Let cool.
About an hour before serving time, put 2C of beef stock in an 8qt stock pot. Add several sprigs of thyme and 1C green lentils. Cover and heat over medium low heat until the lentils are done.
Place a pile of arugula on each of four plates. Place about 1/2 cup of lentils on top of each pile of arugula. Cap each mound of lentils with a generous tablespoon of tomato jam.
Slice the pork belly into four even portions, removing the skin if you like. Add one slice of pork to each dish.