Slow Roast Wild Boar Belly with Cider & Puy Lentils Recipe | Yummly
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Slow Roast Wild Boar Belly with Cider & Puy Lentils

EAT LIKE A GIRL
11Ingredients
80Minutes
120Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1.5 kilograms boar belly (wild, skin scored by your butcher or with a Stanley knife)
  • 3 carrots (cut in half lengthwise for the belly to sit on)
  • 2 shallots (large, or 1 medium onion, skinned and halved)
  • 3 cloves garlic (skins on)
  • bay leaf (or two)
  • 3 fresh thyme (springs of)
  • white peppercorns (black if you don’t have them but I love white peppercorns with pork)
  • 250 grams puy lentils
  • 250 milliliters cider
  • 250 milliliters stock (pork or chicken best, vegetable is ok too plus a little extra stock/cider on hand should you need them)
  • sea salt
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    NutritionView More

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    120Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories120Calories from Fat9
    % DAILY VALUE
    Total Fat1g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol<5mg1%
    Sodium330mg14%
    Potassium450mg13%
    Protein5g10%
    Calories from Fat9
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber2g8%
    Sugars11g22%
    Vitamin A170%
    Vitamin C20%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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