Brined pork belly and Puy lentils with black cabbage salsa from Tom Kerridge's Proper Pub Food: More Than 130 Proper Pub Recipes, with Simple Twists to Make Them Sensational by Tom Kerridge

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Steves_food on September 15, 2021

    This dish has huge issues with the salt levels in the brine. It clearly wasn’t tested prior to printing. Many failures in this publication

  • Allie80 on April 20, 2019

    We gave this 4/10: * The nicest element was the puy lentils which I would make again. The pork was almost inedible due to how salty it was, even ‘him indoors’ didn’t enjoy it very much and he will normally salt away very happily * The salsa was overpowered by the garlic * Ingredients easy to find in most supermarkets * Only the making of the salsa was a bit fiddly * The book lacks the notes of the online version of the recipe, which give helpful guidance on the crackling * Lentils were tasty and would pair nicely with chicken or fish

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