Ingredients

To cure the pork belly:

• 3 Star anise
• 2 Cinnamon sticks
• 1/2 tsp Cloves
• 4 tsp Black peppercorns
• 2 tsp Coriander seeds
• 1 tsp Fennel seeds
• 1 c Coarse salt
• 1/4 c Sugar
• 1 tsp Finely chopped peeled garlic
• 4 lb Slab fresh, lean pork belly on the bone

To cook the pork and lentils.

• 1+1/2 c Dark green lentils (lentilles du Puy)
• 2 Large carrots, 1 left whole, 1 cut into 1/2" dice
• 2 Celery stalks, 1 left whole, 1 cut into 1/2" dice
• 1 Large onion, peeled, half left whole, half cut into 1/2" dice
• 4 Thyme sprigs
• 4 Rosemary sprigs
• 4 Sage leaves
• 3 Bay leaves
• 1 Small bunch of parsley, stems reserved and leaves chopped
• 1 tb Olive oil
• 1 lb Baby back ribs
• Salt and freshly ground pepper
• 1 Star anise
• 1/2 Cinnamon stick
• 2 Cloves
• 1 tsp Black peppercorns
• 1/2 tsp Coriander Seeds
• 1/4 tsp Fennel seeds
• 2 Garlic cloves, peeled
• 2 tbs Maple syrup
• 1 Bottle of Chardonnay or other dry white wine (750ml)
• 4 qts Chicken stock

Preparation

To cure the pork belly:

Preheat oven to 300. Combine star anise, cinnamon, cloves, black peppercorns, coriander and fennel seeds on a sheet tray, and toast in oven for 5 minutes. Using a mortar and pestle or a clean, heavy-bottomed pot, crush spices ompletely. Combine with the salt, sugar, garlic and fresh herbs. Using a sharp knife, score pork skin with a crisscross of 1" squares approximately 1/8" deep, and place in a flat-bottomed container. Rub with spice, salt and sugar mixture. Cover with plastic wrap and refrigerate for 48 hours.

To cook the pork and lentils:

Place lentils in a bowl and cover with cold water. Soak for 1 hour and drain before using.

Scrape spice and salt mixture from pork and discard. Rinse pork briefly under running water to remove excess spices. Place pork in a pot along with whole carrot, celery and onion half, pour in enough water to cover pork by 1- 2 inches and bring to a boil. Tie together 2 thyme sprigs, 2 rosemary sprigs, 2 sage leaves, 2 bay leaves and parsley stems and add to the pot. Simmer 40 minutes, regularly skimming off fat that rises to surface. Add lentils and simmer 20 minutes more, Remove from heat and transfer pork belly and whole vegetables to a plate. Discard herbs and drain lentils. Place lentils in a covered pan and set aside.

Preheat oven to 300. Heat olive oil in a casserole over high heat. Season baby back ribs with salt and pepper and add to pot. Brown evenly 5 - 7 minutes. Add diced vegetables, remaining herbs (except parsley leaves), spices, and garlic and brown 5 - 7 minutes more, stirring frequently. Add maple syrup and cook 1-2 minutes until caramelized, Add white wine and return pork belly to pot, resting it on ribs and vegetables. Place in oven and cook 30 minutes, basting every 10 - 15 minutes. Add chicken stock and cook for 2 1/2 hours more, basting as before.

While pork is braising, cut reserved whole vegetables into 1/4" dice and add to pot with lentils.

When very tender, remove pork belly and ribs from pot and set aside. (Ribs can be cooled, refrigerated and used in a salad.) Degrease and then strain liquid, discarding vegetables and herbs, and reduce on top of stove until there are 3 cups left. Set 1 cup aside to serve as a sauce alongside the pork. Add 1 cup to lentils along with chopped parsley and rewarm over medium heat 5 - 10 minutes while finishing the pork. Return final cup to casserole along with pork belly and reduce over high heat, basting pork constantly, until liquid turns into a glaze and top of pork belly is well coated and shiny.

Presentation

Place a mound of lentils in center of each warm serving plate. Place a square of fresh pork belly on top and drizzle sauce around lentils.