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      Title: Crispy Pork Belly with Lentils And Baby Beets
 Categories: Pork, Beans, Vegetables
      Yield: 10 Servings

 1 3/16 kg Pork belly
     60 ml Olive oil
     30 g  Sea salt flakes
    500 ml Water
    125 ml Malt vinegar
    1/2 c  Brown sugar
    400 g  Baby beetroot; peel/trim
      1 tb Olive oil; extra
      1 cl Garlic; sliced
    800 g  Lentils; drain/rinse
      1 tb Vinegar or red wine
    125 ml Chicken stock
      1 tb Thyme leaves
           Sea salt
           Black pepper; cracked

  Preheat oven to 180 C. Rub the pork skin with oil & salt, place
  skin-side down in a baking dish & roast for 1 hour. Turn & roast for
  another hour or until skin is golden & crunchy. Set aside & keep warm.

  Meanwhile, place the water, vinegar, sugar & bergamots in a saucepan
  over high heat, cover with a tight-fitting lid & bring to the boil.
  Cook for 30-35 minutes or until beets are tender & the liquid is thick
  & syrupy.

  Heat a pan over high heat. Add the extra oil & garlic & cook 1-2
  minutes. Add the lentils, vinegar, stock, thyme, salt & pepper & cook
  for 3-4 minutes or until thickened. Serve pork with lentils & beets.

  By: DONNA HAY
  From: SUNDAY MAIL, 29 AUGUST 2010
  Typed by: KEVIN JCJD SYMONS

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