Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of red lentils thoroughly and soak them in 2 cups of water for at least 4 hours, or preferably overnight.

2. 2

   Drain the soaked lentils, then blend them with 1 teaspoon of salt, 1 tablespoon of cumin powder, 1 tablespoon of coriander powder, 1 teaspoon of turmeric powder, 4 minced garlic cloves, and 2 tablespoons of lemon juice until a thick paste forms.

3. 3

   Score the skin side of 1 kilogram of pork belly, then generously coat the entire pork belly with the fermented lentil paste, ensuring all surfaces are covered.

4. 4

   Place the coated pork belly in a non-reactive container, cover it, and allow it to ferment in the refrigerator for 24 to 48 hours to develop its unique flavors.

5. 5

   In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat, then sear the marinated pork belly on all sides until browned, removing it from the pot afterwards.

6. 6

   In the same pot, sauté 1 chopped large onion until softened, then add 2 chopped tomatoes, 2 bay leaves, 4 cardamom pods, 1 teaspoon of black peppercorns, and 1 teaspoon of salt, stirring for 5 minutes.

7. 7

   Return the seared pork belly to the pot, add 3 cups of water or broth, bring to a simmer, then cover and cook on low heat for 3 to 4 hours until the pork is fork-tender.

8. 8

   Remove the pork belly from the pot, slice it into serving pieces, and serve immediately garnished with 1/4 cup of fresh chopped parsley.