Le Puy lentils, pork belly from Odette: Terroir to Table, Heart to Plate (page 66) by Julien Royer

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Pork belly cures for 6 hours, cooks sous vide for 48 hours, then presses for 12 hours. Lentil taco dough rests for 4 hours then 12 hours. You may use the Chicken stock recipe on page 250, the Pickling liquid recipe on page 251, and the Pickled mustard seeds recipe on page 251.

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