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Smoked Salt-crusted Pork With Lentils and Caper Sauce
LULU'S NOTES20Ingredients
4Hours
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Ingredients
US|METRIC
6 SERVINGS
- 2 kilograms pork belly
- 1 Tbsp. smoked sea salt
- olive oil
- 4 shallots
- 1 stalk celery
- 1 carrots
- 2 clove (crushed)
- thyme (a few sprigs)
- 1 Tbsp. red wine vinegar
- 300 grams puy lentils
- light chicken stock
- flat leaf parsley (a handful, chopped)
- basil
- parsley
- mint
- 2 clove
- 2 Tbsp. white wine vinegar
- 2 Tbsp. capers
- 1 tsp. Dijon mustard
- 150 mL olive oil
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