INGREDIENTS (serves 6 guests) For the pork: • 2 onions, quartered • 2 carrots, roughly chopped • 1 celery stick, roughly chopped • 2 garlic bulbs, halved horizontally • 2 kg pork belly, skin scored and cut in 6cm slices • 1 small smoked hock bone • ½ bottle dry white wine - Château Tariquet Cuvée Classic • 1 tbsp olive oil - Château Peyrassol ProvenceFor the lentils: • 2 tbsp olive oil - Château Peyrassol Provence • 1 onion, finely chopped • 2 carrots, finely chopped • 2 celery sticks, finely chopped • 400g green lentils (ideally Puy lentils) • 150ml +/- water and/or chicken stock • salt and freshly ground black pepper To serve (and a must!):• 1 jar Fallot Dijon Moutarde METHOD For the Pork: 1) Preheat the oven to 140 degrees Fan 2) Heat the oil over a medium heat in a large lidded flameproof casserole, preferably cast iron. 3) Gently fry the onions, carrots, celery and garlic halves until light golden and slightly softened. 4) Season the pork belly on both sides with fine salt. Place the pork on top of the vegetables, skin-side up, and pour in the wine and the smoked hock bone. Top up with water until the pork is almost submerged, just leaving the skin poking out of the liquid. 5) Bring the liquid to the boil on the hob, cover with a lid and then transfer to the oven and cook for 2–2½ hours at 140 degrees, until soft and tender. (A skewer should pass fairly easily through the meat, if you push it through one of the scored lines.) 6) Remove the pork from the casserole and set aside to cool on a plate. When it is at room temperature, wrap the pork tightly in cling film. Weigh down the pork with something heavy (like a couple of tins) and put in the fridge overnight. 7) Strain the cooking liquid through a sieve and set aside to cool, discarding the cooked vegetables. Once the broth has cooled, cover and refrigerate overnight. 8) The next day, when you’re ready to serve. Skim the fat from the top of the broth and discard. The broth should be wobbly and gelatinous.For the Lentils: 1) Heat the olive oil in a saucepan over a medium heat and add the finely chopped onion, carrot and celery (this is called a ‘mirepoix’). Cook until softened, but not browned. 2) Add the lentils and the broth. Top up with water or chicken stock (if needed) to cover lentils. 3) Stir and season to taste with salt and freshly ground black pepper. Cook lentils until ‘al dente’ and keep warm until ready to serve. 4) Heat the oil in a heavy-based frying pan over a medium heat and add the pork belly, skin-side down. Allow it to sizzle for about 5–10 minutes until golden-brown and crisp. Turn over and spoon out any extra fat. 5) Spoon the lentils onto warmed serving plates and top with a piece of pork.Bon Appétit!