Crisp-Skinned Pork Belly With Braised Green Lentils

• 4 1/3 lbs pork belly, rind on, bones in
• 1 tbsp olive oil
• 1 tbsp fine table salt
• 2 bulbs garlic, cut in half horizontally
• 2 None onions, unpeeled, thickly sliced
• 2 None carrots, peeled and quartered
• 2 sprigs fresh thyme
• 2 None fresh bay leaves
• 1 cup dry white wine
• 1/3 cup sherry vinegar
• 2 cups reduced sodium chicken stock, approximately
• 1 tsp finely chopped fresh tarragon
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 4 cups reduced sodium chicken stock
• 2 cups French green lentils
• 1/4 cup coarsely chopped fresh flat-leaf parsley

1. Preheat the oven to 425u0b0F. Using a sharp knife, score pork rind at 3/4-inch intervals. Place pork on wire rack over large shallow roasting pan, rind side-up. Rub oil and salt over rind. Roast, uncovered, for 35 mins or until rind begins to blister.
2. Reduce oven temperature to 350u0b0F. Remove pork and rack from pan; discard fat from pan. Place garlic, onion, carrot, thyme and bay leaves in pan; pour wine and vinegar over vegetables. Top with pork, rind-side up. Pour about 2 cups stock into pan to come halfway up side of pork (do not allow liquid to touch pork rind). Cover pan tightly with foil. Roast pork for 1 1/2 hours or until pork is cooked through.
3. Meanwhile, for the lentils, heat oil in large skillet on medium heat. Cook onion and garlic, stirring, until onion softens. Add thyme, 4 cups stock and lentils; bring to a boil. Reduce heat to low; simmer, uncovered, for 25 mins or until lentils are tender. Stir in parsley; season to taste. Cover to keep warm.
4. Remove pan from oven. Increase oven temperature to 425u0b0F. Remove pork from pan. Strain pan juices through muslin-lined sieve into medium saucepan; discard solids. Return pork to pan. Roast, uncovered, for 15 mins or until rind is crisp.
5. Meanwhile, bring pan juices to a boil. Reduce heat to low; simmer, uncovered, skimming fat from surface, until juices are reduced by half. Stir in tarragon. Cut pork into 6 pieces. Serve with lentils and pan juices.

pork belly, olive oil, salt, garlic, onions, carrots, thyme, bay leaves, white wine, sherry vinegar, chicken stock, tarragon, onion, garlic, olive oil, thyme, chicken stock, parsley

Taken from recipes-plus.com/api/v2.0/recipes/34458 (may not work)