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Slow-cooked belly of Middle White pork with Puy lentils
- 1kg 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:View on BBC Good Food
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