Slow Roast Wild Boar Belly With Cider & Puy Lentils

Name: Slow Roast Wild Boar Belly With Cider & Puy Lentils
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Cuisine: Global
Ingredients: 2 kgs wild boar belly, skin scored by your butcher or with a Stanley knife; 3 x carrots, cut in half lengthwise for the belly to sit on; 250 milliliters Cider; 3 cloves few garlic, skins on; 250 gms Puy lentils; 2 servings Sea Salt; 2 larges shallots, skinned and halved; 250 milliliters Stock; 3 sprigs few fresh thyme; 2 servings white peppercorns

Slow Roast Wild Boar Belly With Cider & Puy Lentils might be just the main course you are searching for. One portion of this dish contains roughly 196g of protein, 27g of fat, and a total of 1480 calories. This recipe serves 2. It is a good option if you're following a gluten free and dairy free diet. A mixture of boar belly, carrots, peppercorns, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dry cider you could follow this main course with the Amish Apple Fry Pies as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.