Pâté de Campagne - Untested

https://raymondblanc.com/recipes/pate-de-campagne-country-pate/

To compare with:

https://www.splendidtable.org/story/2005/12/17/p-t-de-campagne

https://www.whats4eats.com/appetizers/pate-de-campagne-recipe

250g Boned pork shoulder, cut into 3cm dice

250g Boned belly of pork, cut into 3cm dice

250g Smoked streaky bacon, cut 3cm dice

300g Pig’s liver, cut into 3cm dice

1 Medium organic or free range egg

6 pinches Salt

1 pinch Freshly ground black pepper

4 Juniper berries, crushed

2 pinches Five-spice powder

1/2 tsp Fresh thyme leaves, finely chopped

50ml White wine, boiled 30-40 seconds to evaporate the alcohol

2 tbsp Cognac

20g hazelnuts

1 Fresh bay leaf

2 sprigs Fresh thyme

1. Chopping the meats: Pre-heat the oven to 160C.
2. In a food processor, using the pulse button, chop the pork shoulder until you have a coarse mince texture.
3. Using a spatula, transfer the meat from the food processor to a large mixing bowl.
4. Proceed in exactly the same way with the belly of pork, the smoked streaky bacon and the liver, combining all the meats
5. together in the bowl.
6. Preparing the pate: Add the egg, salt, pepper, juniper berries, five-spice powder, chopped thyme, white wine, cognac and nuts to the bowl and vigorously mix everything together with a large wooden spoon.
7. Filling the terrine: Tip the mixture into a 23x 9x 7, 5cm terrine mould and, with the edge of a spoon, press and pack the meat down into the mould.
8. Tap the terrine a couple of times on the work surface to ensure that there are no air pockets and that the meat is compact.
9. Press the bay leaf and thyme sprigs onto the top of the mixture.
10. Cooking the paté: Cover loosely with a piece of buttered greaseproof paper, then place the terrine in a roasting tin and slide it onto the oven shelf. Pour boiling water into the roasting tin until it reaches two-thirds of the way up the side of the terrine mould.
11. Cook for 1 hour. The top of the pate should be slightly rounded.
12. The inside should be 65-70C; if you have a temperature probe, check this. Remove the terrine from the oven leave it to cool at room temperature for 2 hours, then cover with cling film.
13. Refrigerate for two days, so the flavours mature. To serve, dip a knife blade in hot water and slide it against the sides of the terrine to loosen the pate.
14. Turn the terrine upside down on a tray and tap the base to free it from its mould. Carve generous slices onto a plate.
15. Cooking is always an expression of care and generosity. 

Der gefuellte schweinebauch (stuffed pork belly)

https://www.astray.com/recipes/?show=Der+gefuellte+schweinebauch+%28stuffed+pork+bel

4 Servings

1kg pork belly (raw, not too fatty) ( a generous 2 lbs)
Salt and pepper to taste
1 rutabaga
1 onion
5 cloves garlic
Stuffing:
100g plain breadcrumbs (3 1/2 oz)
1 bunch parsley
100g smoked ham, diced (3 1/2 oz)
100g ground pork (3 1/2 oz)
1 pinch sugar
1 Tbsp marjoram
1 onion, finely chopped, and sauteed till transparent
Salt and pepper to taste

1. Cut a pocket into the pork belly, and lightly season the inside.
2. Combine the stuffing ingredients and mix well. Stuff the pork belly with this mixture, then sew the opening shut with cooking twine.
3. Score the fatty rind with a knife. Rub the pork belly all around with seasonings. Roast (what? In the oven? What temp???) along with the sliced turnip, until crispy.
4. The meat will have to be turned and basted several times.

Pork Belly Confit with Pears (try apples) - Untested

https://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Porc-tres-confit-aux-poires-roties-2596845#xtor=CS5-90

1 - Since I don't currently have pears, I wonder if apple would do the trick. I suspect, since they require firm pears, that the apples we have would just turn to mush, that doesn't sound unappealing to me, therefore I shall attempt it this way.

1 kg de poitrine de porc fraîche

23 branches de thym

2 feuilles de laurier

4 petites poires fermes (or apples)

30 g de beurre

4 feuilles de sauge

1 cuillère(s) à soupe d'huile d'olive

1 cuillère(s) à soupe de miel de citronnier

poivre du moulin

1. Préchauffez le four sur th. 5/150°.
2. Placez la poitrine dans un plat allant au four, disposez par-dessus les branches de thym et les feuilles de laurier, donnez un tour de moulin à poivre et mettez au four pendant 1 h.
3. Au bout de ce temps, baissez la température du four à th. 4-5/130° et laissez confire pendant 2 h en arrosant de temps en temps.
4. 45 mn avant la fin de la cuisson de la poitrine de porc, lavez les poires et coupez-les en deux.
5. Faites fondre le beurre, l’huile et le miel dans une sauteuse puis ajoutez les demi-poires côté chair.
6. Parsemez de sauge et faites-les rôtir sur feu doux 30 à 40 mn en les retournant à mi-cuisson. Servez-les avec leur jus autour de la poitrine de porc confite.

L'ASTUCE

Prenez des petites poires bien fermes qui ne s'effondreront pas à la cuisson.

Pork Belly with Lentils - Untested

https://www.cookingchanneltv.com/recipes/laura-calder/pork-belly-with-lentils-1959261

For several years I've avoided Laura Calder recipes, and I'd like to exorcise that demon. It's attached to feelings of shame and disappointment. When we were still living in downtown Vancouver, I was so excited about her show, really the only cooking show I've ever really liked. I so much enjoyed her take on things, at least the take presented by the persona in the show. Ben encouraged me to send her a fan letter and to invite her to dinner if ever she was in Vancouver. I doubted anything would come of it but I thought, meh, why not give it a try? A while later, in my fandom I looked for interviews with her, and found one done in Montreal II think), where she described receiving an invitation by a guy in Vancouver and described it as 'creepy' because it was an invitation to his and his partner's home. I have no idea if she was referring to me, but ever since, I've felt this shiver of shame run down my spine to think that my invitation might have made someone feel uncomfortable. I mean, I get it, some strange man inviting her to his place for dinner and all, but anyone who knows me would be, like, 'grrrrl, really?!?' I wish I'd followed my gut feeling and never sent that letter. Anywho, I continue to enjoy her recipes when I come across them, and I enjoy preparing the variations I've come up with from the ones I've already adopted. I suppose I should focus on that, on the gift she's given us with her lovely ideas.

This is a recipe of hers I've never made before, which I remember finding interesting on her TV show. Given that I have a lot of pork belly to work with at the moment, it seems like a perfect opportunity to try it.

For the belly

1 (3-pound) pork belly (not cured)

Kosher salt and freshly ground black pepper

4 lrg carrots (280gr), peeled and cut into large chunks on the bias

3 onions (500gr), quartered

1 cup apple cider

Few fresh thyme sprigs

2 bay leaves

6 black peppercorns

1/4 cup honey

2 Tbsps Dijon mustard

1 Tbsp cider vinegar

For the lentils

1 cup French green lentils (du Puy lentils)

1 shallot

1 bay leaf

1 fresh thyme sprig

Salt and freshly ground black pepper

1. Preheat the oven to 450 degrees F.
2. Score the fat on the belly and season both sides with salt and pepper. Make a bed in a roasting pan with the carrots and onions. Lay the pork belly on top, skin-side up. Pour over the cider and a cup of water. Cook 30 minutes to get the fat running. Stir together the honey and Dijon with a spoonful of water. Brush the mustard mixture onto the fat, and lower the heat to 325 degrees F. Continue cooking, basting occasionally with the honey, for 3 hours.
3. An hour before the belly is done, start the lentils. Rinse the lentils in cold water, drain, and put in a saucepan with 1 1/2 cups water, the shallot, bay leaf and thyme. Bring to a boil, cover, and simmer gently until tender, 30 to 40 minutes, checking occasionally to make sure no more water is needed. Drain the lentils, and season with salt, and pepper. Set aside to reheat later.
4. Remove the belly from the oven when it's done, and transfer to a baking sheet. Return it to the oven at 450 degrees F for 15 minutes to crispen the skin.
5. Meanwhile, drain the juices from the roasting pan into a measuring cup, reserving the vegetables and keeping them warm. Pour the fat off the juices, using some to moisten the lentils and saving the rest for another use. Deglaze the roasting pan with the vinegar and reduce to a glaze, then add the cooking juices and cook down for a minute or two. Reheat the lentils gently.
6. Slice the belly and serve with the vegetables, and with the pork-fat moistened lentils.

Pork Belly and Lentils, braised - Testing

https://recipes.sainsburys.co.uk/recipes/one-pot-roast-pork-and-lentil-braise

1 - Abso-LUT-ely delicious. I finally found a recipe I really like for cooking fresh pork belly with lentils. I'm sure there are others, and I will try them, but this was really great. I doubled the amount of lentils but did not increase any of the other ingredients, except for the water - I ended up adding a bit of water after the first 45 minutes, but I'm not sure how much, so I'm starting with an extra 1/2 cup. I liked it that, at the end, the lentils weren't swimming in broth but were just juicy. I'm looking forward to making this again!

2 - I had no carrots and substituted dijon for wholegrain mustard, and it was still delicious.

3 - Successful again, but last time I put in the whole 2 1/2 cups water and felt like the pork belly was swimming. Made it again with less water, only to cover the lentils, and added water later in the cooking, and they come out partially cooked, part of them still a bit crunchy. So it isn't until covered, it's actually a precise quantity. Maybe 2 1/4 and check half-way through to add another 1/4?

4 - Keeping it simple. the 2 1/2 cups stock works just fine. Moving this one on up to Test 3.

5 - Nope, and I'm forgetting the testing system. I have questions all the way through and I've been graduating it, which is wrong. Once I have perfected it, then I can graduate it to reproduce 3x. If I have questions or if one of the reproductions fails, it should be demoted back to the Testing phase. This has to go back to the testing phase. It's good as it is, but I don't like how the mustard glaze seems to run off into the watery broth when I just dump it on. I think I should return to the original recipe and alter how adding the water is explained. Some water just to cover the lentils to start, then add more halfway through the baking process, I think.

6 - The plan worked! Adding only enough broth to cover the lentils worked, and so did basting instead of dumping.

7 - I leave way too much of the pork fat after browning the belly pieces. As in, I don't remove any of it, and it turns into a meal that's far too heavy. If we were working as young Victorian farmers, the calories would be justified.

8 - Made it with less fat and it made all the difference. Much more digestible. I probably left 2 Tbsps of fat, I might be able to go up to 1/4 cup.

Timing: 2 hrs 10mins

1lb 6oz pork belly, uncured 

1 large onion, peeled and diced (10oz)

1 carrot, peeled and diced

1 celery stick, diced (or some lovage leaves instead)

2 garlic cloves, minced

1 tsp fennel seeds

1 cup lentils

1½ + 1 cups vegetable stock

2 Tbsps. wholegrain mustard

2 Tbsps. runny honey or maple syrup

1. Cut the pork into 4 thick slices. Rub with plenty of salt and pepper. 
2. Heat a wide, oven-ready pot on medium-high for a couple of minutes (searing temperature is reached when a popcorn kernel pops). 
3. Place the pork belly to the hot pan about 1" apart, fat rind side down first. Sear on all sides, including the ends, until each side is well browned with a slight crust, about 3 minutes each side (total 18 minutes). Set aside.
4. Remove the hot fat and leave about 2 Tbsps to 1/4cup to cook the vegetables.
5. Meanwhile preheat the oven to 350°F. 
6. Add the onion, carrot, celery, garlic and fennel seeds to the hot pan and cook for 10 minutes until soft and fragrant. The veg should produce enough moisture to scrape up the fond that developed during the searing stage. 
7. Once the veg is soft, add the lentils and stir through, cooking for a further 1 minute. 
8. Pour in the 1½ cups stock. This should just cover the lentils.
9. Lay the pork on top, then cover and transfer to the oven and bake for an initial 45 minutes. 
10. Combine the mustard and honey (or maple syrup). 
11. Add the remaining stock, just to cover the lentils (about 1.5 cups). Baste the pork using about 1/4 to 1/3 of the marinade. Increase the temperature to 400°F. Place the casserole back in the oven, uncovered, and roast for a further 40 minutes, basting with the marinade every 10 minutes or until the marinade is all used up.

Salting Pork Belly - Testing

https://eatcuredmeat.com/what-is-salt-pork-how-to-make-and-substitutes/

1 - I ended up leaving a 2lb piece of pork belly for about a week, undisturbed, and it turned out really well.  I will try to adhere more closely to the recipe next time, just to see. I also want to watch Ruth Goodman salting pork as well, just 'cause she's great!

1. After watching Ruth I am going to try grind some salt to powder and rubbing it in, then table salt and rub it in, then a container to immerse the pork in the pickling salt to season.

The recipe is dependent on volume so the quantity will be provided in ratios.

Ingredients:

Pork belly

Salt (any kind, including pickling)

Sugar

Use whole pork belly cut to the dimensions you want.

Larger pieces will take two rounds to cure.

Acquire pork belly, chop or keep whole muscle (fat is important)
SEE POINT 1.1 ABOVE: Cover salt pork completely with sea salt & brown sugar (ratio 5:1)
Leave in the fridge for 2-3 days or longer
For larger pork bellies drain and repeat step 2 & 3
Rinse pork & dry
Store wrapped in fridge or cool area
To use soak or simmer in water before use

Pan-fried Pork Belly in Parsley Sauce with Lovage Potatoes - Untested

https://www.bbc.co.uk/food/recipes/pork_belly_with_parsley_92297

800g/1lb 12oz new potatoes, peeled and kept whole

1 tsp salt

large sprig fresh lovage

1 tsp lard or goose fat

8 slices belly pork (about 1kg/2lb 4oz weight in total), each slice about 1cm/½in thick

25g/1oz butter

25g/1oz plain flour

300ml/10fl oz full-fat milk

10 turns black peppermill

50g/1¾oz flatleaf parsley, leaves finely chopped

1. Boil the potatoes in plenty of water with half the salt and the lovage until tender. Drain and reserve 150ml/5fl oz of the cooking water. Discard the lovage.
2. Melt the lard in a large heavy frying pan over medium-high heat and fry the pork for 8–10 minutes on each side, remove from the heat.
3. Meanwhile, melt the butter in a saucepan over a medium heat, add the flour and stir to make a roux. Cook for 1–2 minutes, then gradually add the milk, stirring all the time until smooth. Add the reserved potato water. Taste and season with the remaining salt and pepper. Add the parsley, stir through and cook for 1 minute.
4. Serve the pork and potatoes with the parsley sauce.

Roast Pork Belly - the basics - Untested

https://www.leporc.com/cuissons/cuisson-de-la-poitrine-de-porc

https://www.undejeunerdesoleil.com/2020/08/poitrine-porc-rotie-croustillante-recette-astuces.html

These are basic instructions on how to roast pork belly. I think it'd be useful to do like with I've done with the pie crusts, to have a basic recipe that can be linked into other recipes for roast belly.

There is no discussion about size of roast, but it must make a difference. This will be part of my investigation.

Both Web sites provide different information, sometimes contrary, and I favored the Un dejeuner de soleil Web site.

3lbs Pork belly

Coarse salt and pepper, to taste

Oil

Herbes de Provence, or rosemary, or sage

1. Preheat the oven to 425F. 350°F.
2. Prepare a grill in a pan to keep the belly out of its own juices while it's roasting in the oven.
3. With a very sharp knife, score remove the skin (if there is any) into the upper portion of Score the fat with a grid pattern, about 5cm apart. Be careful not to cut into the meat, only into the fat.
4. Season with salt and pepper and optional herbs, brush with oil. Yes, in this order, because brushing with the oil will help you get the seasoning into the score marks (methinks). Getting the seasoning into the score marks is crucial.
5. Put the roast on the grill in the pan, skin side up, and slide into the hot oven.
6. Put a piece of parchment paper on a rimmed cookie sheet and lay the fat-side down onto the paper. 
7. Roast for 20 to 30 minutes, or until the skin on top 1 hour or until the fat browns and crisps, but do not let it dry out or blacken.
8. Next, reduce increase the temperature to 350 400F and cook for 2 - 2:30 1 hours (size of roast may matter, here, so check the internal temperature before the 2hr mark for smaller pieces), or until the internal temperature reaches 160F, the meat is very tender and the fat top is crispy.
9. Once cooked, remove from the oven, tent and let rest for 10-15 minutes before cutting and plating to serve.

Pork Belly with Lentils #3 - Untested

https://www.cookingchanneltv.com/recipes/laura-calder/pork-belly-with-lentils-1959261

For the belly
1 (3-pound) pork belly (not cured)
Kosher salt and freshly ground black pepper
4 large carrots, peeled and cut into large chunks on the bias
3 onions, quartered
1 cup apple cider
Few fresh thyme sprigs
2 bay leaves
6 black peppercorns
1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon cider vinegar

For the lentils
1 cup French green lentils (du Puy lentils)
1 shallot
1 bay leaf
1 fresh thyme sprig
Kosher salt and freshly ground black pepper

1. Preheat the oven to 450 degrees F.
2. Score the fat on the belly and season both sides with salt and pepper. Make a bed in a roasting pan with the carrots and onions. Lay the pork belly on top, skin-side up. Pour over the cider and a cup of water. Cook 30 minutes to get the fat running. Stir together the honey and Dijon with a spoonful of water. Brush the mustard mixture onto the fat, and lower the heat to 325 degrees F. Continue cooking, basting occasionally with the honey, for 3 hours.
3. An hour before the belly is done, start the lentils. Rinse the lentils in cold water, drain, and put in a saucepan with 1 1/2 cups water, the shallot, bay leaf and thyme. Bring to a boil, cover, and simmer gently until tender, 30 to 40 minutes, checking occasionally to make sure no more water is needed. Drain the lentils, and season with salt, and pepper. Set aside to reheat later.
4. Remove the belly from the oven when it's done, and transfer to a baking sheet. Return it to the oven at 450 degrees F for 15 minutes to crispen the skin.
5. Meanwhile, drain the juices from the roasting pan into a measuring cup, reserving the vegetables and keeping them warm. Pour the fat off the juices, using some to moisten the lentils and saving the rest for another use. Deglaze the roasting pan with the vinegar and reduce to a glaze, then add the cooking juices and cook down for a minute or two. Reheat the lentils gently.
6. Slice the belly and serve with the vegetables, and with the pork-fat moistened lentils.

Pork Belly with Lentils #2 - Untested

https://www.cookingchanneltv.com/recipes/roger-mooking/crispy-glazed-pork-belly-with-aromatic-lentils-1960487

#1 For the Pork Belly
1 cup brown sugar
3 bay leaves
1 Tbsp salt
1 teaspoon black peppercorns, whole
5 cloves
4 cups water
1 1/2 cups cider vinegar
1 1/2 pounds pork belly, cut into 1-inch cubes

#2 Sauteed Mushrooms
1 1/2 Tbsps vegetable oil
1 1/2 Tbsps butter
1 lb button mushrooms, quartered
1 clove garlic, smashed
3 Tbsps chopped fresh thyme
1/3 cup balsamic vinegar
Salt and freshly ground black pepper

#3 Lentils
1 1/2 cups dried French lentils
2 shallots, smashed
3 cloves garlic, smashed
5 sprigs fresh thyme
3 bay leaves
3 cups water

Sauteed Mushrooms
2 ripe tomatoes, diced
1/4 bunch fresh chives, thinly sliced

Crispy Glazed Pork Belly
Salt and freshly ground black pepper

Baked Eggs, recipe follows
1 teaspoon vegetable oil
1 small shallot, thinly sliced
8 fresh eggs, at room temperature
1 plum tomato, seeded and finely diced
1 Tbsp butter
1/3 cup 35-percent whipping cream
Salt and freshly ground black pepper
1/2 bunch fresh chives, finely sliced
4 slices toast

1. To make pickling liquid: Put the brown sugar, bay leaves, salt, peppercorns, cloves, water and cider vinegar in a pot and bring to a boil, then reduce to a simmer.
2. Put the pork belly into a pot of cold salted water and bring to a boil, skim the top of the water to remove the impurities, then reduce to a simmer for approximately 10 minutes. Strain the pork from the water and rinse.
3. Put the pork belly pieces into the pickling liquid and simmer for approximately 30 to 45 minutes, until tender.
4. Preheat the oven to 400 degrees F.
5. Remove the pork belly from the pickling liquid and pat dry. In a large cast iron pan over medium heat, sear the pork belly, season with salt, and pepper, then put in oven. Continue to check on the pork belly constantly turning the pieces over to ensure all sides are crispy, remove from the oven.
6. Strain 2 cups of pickling liquid in a small pan and reduce by 2/3, until the liquid achieves a thick syrup consistency. Put the reduced pickling liquid, now a glaze, in a bowl and coat the crispy pork belly.
7. To assemble:
8. Spoon the Aromatic Lentils and Sauteed Mushrooms, recipe follows in the center of the serving plate, then scatter the crispy glazed pork belly around the aromatic lentils and serve immediately. Serve with Baked Eggs, if desired, recipe follows.
9. Sauteed Mushrooms
10. Mushrooms: 
11. Put the oil and butter in a saute pan over medium-high heat. Once the butter has melted, add the crimini mushrooms, garlic, and thyme, saute until golden brown, approximately 5 minutes. Add the balsamic vinegar, season with salt and pepper, toss and remove from heat. Reserve the mushrooms to add to the cooked lentils.
12. Lentils
13. Put the lentils, shallots, garlic, thyme, bay leaves, and water in a pot, bring to a boil, cover and reduce to a simmer, cook until lentils are tender.
14. Remove the bay leaves, garlic, and shallots, and set aside. Strain the lentils and put in a large bowl. Puree the garlic and shallots, and add back to the lentils and season with salt, and pepper. Add the sauteed mushrooms and diced tomatoes to the lentils. Toss and garnish with chives.
15. Baked Eggs
16. Preheat the oven to 350°F.
17. Divide the vegetable oil and shallots evenly among 4 oven-proof wide-mouthed ramekins. Gently crack 2 eggs per ramekin. Divide the tomato, butter, and cream evenly among the ramekins. Season with salt, and pepper, and put in the oven for approximately 8 to 10 minutes, until eggs whites have set.
18. Carefully, remove the ramekins from the oven and garnish with fresh sliced chives and serve immediately with toast.

Pork Belly with Lentils #1 - Untested

https://www.cookingchanneltv.com/recipes/pork-belly-with-lentils-and-black-cabbage-salsa-2634723

Brine:
7 ounces sea salt
5 1/2 ounces demerara sugar
1 tablespoon black peppercorns
2 cloves
1 bay leaf
Sprig fresh thyme

Pork Belly and Lentils:
2 1/4 pounds pork belly
Oil, for frying
2 1/2 ounces bacon, diced
1 onion, finely chopped
7 ounces Puy lentils (French green lentils)
1 tablespoon Herbe de Provence
3/4 cup white wine
1 3/4 cups chicken stock

Salsa:
1 ounce fresh mint, leaves picked
1 ounce fresh parsley, leaves picked
1 3/4 ounces cavolo nero (Tuscan kale)
1 1/4 ounces capers, drained and roughly chopped
1/3 ounce salted anchovies, roughly chopped
2 garlic cloves, peeled and grated
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 lemon, zest only
1 shallot, very finely chopped
2/3 cup olive oil

1. For the brine: Put the sea salt, demerara sugar, peppercorns, cloves, bay leaf, thyme and 3 1/2 cups of water in a pan and bring to the boil. Make sure the sugar and salt have dissolved, then remove from the heat and leave to cool.
2. For the pork belly and lentils: Place the pork belly in a plastic container with a lid. Pour the brine over the pork to cover and seal the container with the lid. Transfer to the fridge for 24 hours.
3. When ready to cook, preheat the oven to 300 degrees F.
4. Remove the pork belly from the brine and pat dry. Place the pork belly onto a wire rack suspended over a baking sheet. Roast until crisp and golden-brown, 2 1/2 to 3 hours. Allow the pork to rest for at least 30 minutes.
5. Heat a little oil in a saucepan set over a medium heat and add the bacon. Cook until crisp, then remove the bacon and add the onions to the pan. Fry until soft and translucent. Return the bacon to the pan. Stir in the lentils and herbes de Provence and cook for 1 to 2 minutes. Add the white wine and bring to the boil. Pour in the chicken stock and bring to a simmer. Reduce the heat and cook until the lentils are just soft, about 30 minutes.
6. For the salsa: Bring a pan of water to a boil. Blanch the mint and parsley in the boiling water for a minute. Remove the herbs from the pan, keeping the water boiling, and plunge them into ice-cold water. Add the cavolo nero to the boiling water and, after 2 minutes, transfer to the cold water with the herbs. When the leaves are cold, drain them thoroughly and squeeze to remove any excess water.
7. Chop together the cavolo nero, mint leaves and parsley leaves. Add the capers, anchovies and garlic. Put this mixture into a bowl with the salt, cayenne pepper, lemon zest and shallots. Mix in the olive oil to make a rough salsa.
8. To serve, slice the pork, spoon the lentils into a large serving bowl and serve with the salsa.

Crispy pan-fried salt pork belly - Testing

https://www.almanac.com/recipe/fried-salt-pork

https://www.rotinrice.com/pan-fried-crispy-pork-belly/

1 - I have removed the salt from the recipe. It may be that the original recipes asked for fresh pork belly, but I use the Hertel's salt pork belly and, with the additional salt crust, it was unpleasantly salty. The texture, however, was lovely, and it came out quite tender with a lovely crispy outside.
2 - I made it without the extra salt, but also without blanching it to remove extra salt, just a good rinsing under cold water. It seemed to work fine. It makes for a bit of a salty meat, but matched with a less salted starch and a vegetable side, it balances it well. I made it with a French lentil side dish. Hmmm, I will add it here, since it is a variation from another untested recipe that I used.

3 - Made with fresh pork belly, not cured. It has skin on, which changes things - the recipe says to pierce the skin with a fork. A fork?!? The skin is really tough, like, football tough. So I cut a grid pattern with a sharp knife. Good, but I overcrowded the pan and bits didn't cook enough and the not-cooked-enough bits didn't taste as good. But the cooked bits were very good!

FOR THE LENTILS

Oil for sauteing

1 onion, finely chopped

7 ounces duPuy lentils (about 1 cup)

2 tsps Herbe de Provence

1/2 cup white wine

1 3/4 cups chicken stock

1. Saute the onion in the oil until soft and translucent.
2. Add the lentils and the Herbe de Provence and saute for another 2 minutes. It should be very fragrant by now.
3. Add the wine and reduce for a bout 5 minutes.
4. Add the stock and bring to a boil. Simmer for about 30-40 minutes, or until the lentils are perfectly soft.

FOR THE PORK

1½ lb pork belly with rind (675g)
1+1 tsp salt
½ tsp ground pepper

1. Cut pork belly into 4 strips of about 6 in x 1½ in each. Scrape each piece of pork belly rind with a knife to remove any impurities. Rinse well and drain.
2. Bring a pot of water to boil. Blanch the pork belly in the boiling water for 10 minutes. Remove and place pork belly, skin side up, on a tray.
3. Combine 1 tsp salt and all the pepper in a small bowl. Pierce the pork belly skin all over with a fork. Pat dry with paper towels. Rub the seasoning evenly over the three meaty sides of the pork belly. Rub the remaining 1 tsp salt into the rind.
4. Heat a cast iron skillet on the stove over medium heat (Use the popcorn trick?). When hot, start with the meat sides of the belly, and also, importantly, the ends! About 5 minutes per side, or until a deep brown.  thoroughly brown all the narrow sides and the ends. Cook the sides for 5 minutes each.  place pork belly strips on their side and cook for 5 minutes. Do the same for the other side and the meat side.
5. For the skin, turn the pork belly strips skin side down and continue to cook for another 5 minutes or until well browned and turning crispy. If the skin side is not flat, you may want to press each piece down with a pair of tongs so that they touch the base of the pan and sizzle. 
6. Remove and slice into smaller pieces (cubes? Size?). Serve immediately on top of the lentils and accompanied by an al-dente steamed vegetable like broccoli.

Testing - Roti de porc à la bière avec chou

http://vindepissenlit.blogspot.ca/2013/09/roti-de-porc-du-dimanche-la-biere.html

1 - This did not bake in the proscribed 1.25 hours, more like 2 hours! I'm checking other mustard-crusted pork roast recipes to check on their timing. You'd think that, by now, I would have figured out to do this! ... Checked and, nope, 350F is average - they range from 325 to 375. What was wrong was the internal temperature - I had it at 175F, but it should be 160F. The timing is still off, but by not as much as I thought.

1 cabbage, shredded
3lb pork roast (leg, belly or boneless loin)
1/3 cup grainy mustard
2 garlic cloves
2 large potatoes, quartered
2 cups beer (what kind? original recipe used Heffe Weizen, so, light?)
Salt and Pepper
(optional) culinary flowers (lavender, chives, sage, garlic, citrus, lilac, thyme, oregano, etc)

1. Several hours before cooking the roast, make slits all over it with the tip of a sharp knife and slide a sliver of garlic into each slit as you go - make sure to even distribute the garlic.
2. Preheat oven to 350F.
3. Cook the shredded cabbage in boiling water or steam for 10 minutes (raw cabbage will tend to burn in an roasting oven).
4. Slather the roast with the mustard.
5. Place the potatoes in a roasting pan, followed by the cabbage, to make a bed for the roast.
6. Pour in the beer before laying the meat on top of the veg.
7. Sprinkle with a generous pinch (or two) of salt and a dusting of pepper.
8. If using, sprinkle the roast with the flowers.
9. ??Three to four times, gently shift the veg to allow for even cooking and baste the roast.?? (this seems like overkill. With that amount of time, the veg should cook no problem. Maybe the cabbage dries out?)
10. Roast for 1 1/4 hours for bonless loin, 1 hour for leg or until the internal temperature reads 160F. Remove from the oven and let it settle for about 10 minutes before carving.