Donna Hay: Crispy pork belly with lentils and baby beet

By Donna Hay

Add a comment
Crispy pork belly with lentils and baby beet. Photo / Supplied
Crispy pork belly with lentils and baby beet. Photo / Supplied

A crisp and crackling pork belly served on a bed of earthy lentils is the perfect meal to start the evening.

Serves 4

1.2kg pork belly
1/4 cup olive oil
1/4 cup sea salt flakes
2 cups water
1/2 cup malt vinegar
1/2 cup brown sugar
400g baby beetroots, peeled and trimmed
1 Tbsp olive oil, extra
1 clove garlic, sliced
2 x 400g cans lentils, drained and rinsed
1 Tbsp red wine vinegar
1/2 cup chicken stock
1 tsp chopped thyme leaves
Sea salt and cracked black pepper

1 Preheat oven to 180C. Rub the pork skin with the oil and salt, place skin side down in a baking dish and roast for 1 hour. Turn and roast for a further 1 hour or until skin is golden and crunchy. Set aside and keep warm.

2 Meanwhile, place the water, vinegar, sugar and beetroots in a saucepan over high heat, cover with a tight-fitting lid and bring to the boil.

Cook for 30-35 minutes or until beets are tender and the liquid is thick and syrupy. Heat a pan over high heat. Add the extra oil and garlic and cook for 1-2 minutes. Add the lentils, vinegar, stock, thyme, salt and pepper and cook for 3-4 minutes or until thickened.

3 Serve pork with lentils and beets.

For more Donna Hay recipes visit her website at

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2016, NZME. Publishing Limited

Assembled by: (static) on production apcf05 at 28 May 2016 13:44:37 Processing Time: 1199ms