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Ingredients
US|METRIC
4 SERVINGS
- 150 grams demerara sugar (/5½oz)
- 200 grams sea salt
- 1 Tbsp. black peppercorns
- 2 clove
- 1 bay leaf
- 1 sprig fresh thyme
- 1 kg pork belly (thick piece boned, skin scored, a butcher can do this for you)
- oil (for frying)
- 70 grams bacon (/2½oz, diced)
- 1 onion (finely chopped)
- 1 Tbsp. Herbes de Provence
- 200 grams puy lentils
- 175 mL white wine
- 400 mL chicken stock
- 25 grams fresh mint (leaves picked)
- 25 grams fresh parsley (leaves picked)
- 50 grams cavolo nero (/1¾oz)
- 2 garlic cloves (peeled and grated)
- 10 grams salted anchovies (roughly chopped)
- 35 grams capers (/1¼oz, drained, roughly chopped)
- 1 shallot (very finely chopped)
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 lemon (zest only)
- 150 mL olive oil
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