Pork Belly Confit

• 32 oz skin-on organic pork belly

Pork Rub

• ¼ cup sea salt
• 1 tbsp freshly ground black pepper
• 1 tbsp ground toasted fennel seed
• 2 tbsp minced garlic
• 4 sprigs fresh thyme

Lentil Salad

• 1 cup black lentils
• ¼ cup diced carrots
• ¼ cup diced yellow onion
• 2 oz pancetta lardoons crisped in a heavy pan

Grain Mustard Vinaigrette

• 2 tsp whole grain mustard
• 1 tsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 tbsp minced shallot
• 2 tbsp reserved pork juices
• 3 tbsp extra virgin olive oil
• fleur de sel & cracked pepper to taste

Optional for Serving

• frisee lettuce

1. Rinse pork and pat dry
2. Seal in vacuum bag and cook at 180 degrees in a water bath for 12 hours
3. Cool at room temp for 1 hour, then press with 2 lb weight overnight
4. Remove from the bag (reserving the juices and fat, and separate)
5. Score skin side with ¼ inch 45 degree diamonds then cut in to 6 equal portions
6. Sear slowly in a heavy skillet with the reserved fat on all sides. Most important to have golden brown and crispy skin

Lentil Salad

1. Simmer lentils in 3 cups of salted water for 20-25 minutes or until al dente. Drain, cool and hold
2. Saute onion and carrot with a knob of butter until slightly brown and al dente.
   When ready to serve toss with vinaigrette and pancetta

Grain Mustard Vinaigrette

1. Combine ingredients and mix well