Oven-baked pork belly with lentils recipe

Oven-baked pork belly with apple and mustard crust (lentils not pictured).
Oven-baked pork belly with apple and mustard crust (lentils not pictured). Photo: Supplied

Brittany-born Michel Renoux has made his culinary mark in and around Beechworth in Victoria's north-east. Producing his own apple cider vinegar under the label Maison Renoux, Michel has put it to use in this mouth-watering pork belly recipe.


1.2kg pork belly

750ml traditional apple cider

100g butter

For the crust

1 apple

10g seeded mustard (Milawa Mustard)

10ml apple cider vinegar (Maison Renoux)

10g honey (Beechworth Honey)

For the lentils

250g puy lentils

500ml vegetable stock

50g butter

1 carrot

1 celery stick

1 red onion

50g kaiserfleisch (or smoked bacon)

salt and pepper


Preheat oven to 180C.

Place the pork belly in a roasting pan, add the cider and butter, cover with foil and cook for two hours. Remove foil and check if the meat is tender. If required, cook for a further 30 minutes.

For the crust, finely dice the apples. Mix the mustard, apple cider vinegar and honey together, add the apple, and you're ready to spread.

Remove the rind (skin) from the pork belly. Use a spatula to spread the crust mixture onto the meat. Put back in oven until crust is golden and ready to serve (around 20 to 30 minutes). You can dry the rind on a flat tray and use the crackling as a garnish.

Reserve the leftover cider and butter for reduction when serving.

For the lentils bring the stock to the boil then add lentils. Cook for 30 minutes or until tender, then strain.

Dice carrot, celery, onion and kaiserfleisch and saute in oil until cooked.

Add butter and cooked lentils and butter to the diced ingredients, toss well and season to taste.

To serve spoon the lentil mixture onto plates. Cut the pork belly into equal portions and place on top of the lentils. Reduce the reserved cider and butter sauce and drizzle over.