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Pork Belly, Lentils, Pea Shoots & Eggs

Pork Belly, Lentils, Pea Shoots & Eggs

Rating
4rating out of 5

(383 reviews from our customers)

Prep Time

60 min

Cuisine

British

This is a take on an old British classic - Ham and Eggs. Here, the 'ham' is pork belly. The trick to a good pork belly is getting the fat rendered down and seasoned so you can appreciate its glorious flavour which you'll flavour with sweet, fragrant fennel seeds. Served over a carrot, pea shoot and lentil salad and topped off with a perfect egg.

Prep Time

60 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Puy-style-lentils
150g green speckled lentils
Egg
2 British free range eggs †
garlic-clove
2 garlic cloves
fennel-seeds
1 tsp fennel seeds
Wholegrain-mustard
1 tbsp wholegrain mustard †
Pork belly
300g British pork belly
Pea Shoots
50g pea shoots
honey-pot
1 honey pot (28g)
Carrot
100g carrots
Red-wine-vinegar
1 tbsp red wine vinegar †
You Will Need
Pestle & mortar, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 150g puy-style lentils
  • 2 British free-range eggs<span class="strong">†</span>
  • 1 garlic clove
  • 1 tsp fennel seeds
  • 1 tbsp wholegrain mustard<span class="strong">†</span>
  • 1 x 300g British pork belly
  • 50g pea shoots
  • 1 honey pot (25g)
  • 1 carrot
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 986 kJ
235 kcal
3368 kJ
803 kcal
Fat
of which saturates
11.5 g
3.8 g
39.2 g
12.8 g
Carbohydrate
of which sugars
15.2 g
3.7 g
52 g
12.8 g
Fibre 2.5 g 8.4 g
Protein 18.4 g 62.9 g
Salt 0.2 g 0.7 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
150g puy-style lentils
puy-style lentils
2 British free-range eggs
egg
1 garlic clove
garlic
1 tsp fennel seeds
fennel seeds(100%)
1 tbsp wholegrain mustard
water, alcohol vinegar (27%), mustard seeds, husks, salt, citric acid, natural flavours, potassium metabisulphite (sulphites), spice (turmeric)
1 x 300g British pork belly
pork belly (100%)
50g pea shoots
pea shoots
1 honey pot (25g)
blossom honey
1 carrot
carrot
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
Allergens
  • Allergens highlighted by † (egg, mustard, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pork Belly, Lentils, Pea Shoots & Eggs

Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6

Grind the fennel seeds in a pestle and mortar roughly

Score the fatty side of the pork belly in a criss-cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below

2 Pork Belly, Lentils, Pea Shoots & Eggs

Rub the scored fat with salt, the fennel seeds and 1 tsp [2 tsp] vegetable oil–try to rub the seasoning deep into the criss-cross pattern

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once very hot, add the pork, skin-side down and cook for 5-8 min or until nicely coloured on the fat side only

3 Pork Belly, Lentils, Pea Shoots & Eggs

Transfer the pork (wipe the pan clean and keep it for the next step!) fat-side up, to a baking tray

Put it in the oven for 40-50 min, or until it's crispy, coloured, and cooked through

Tip: use tin foil to avoid mess!

4 Pork Belly, Lentils, Pea Shoots & Eggs

Rinse the lentils in a sieve under the cold tap, then add them to the reserved pan with 1 L [1.5 L] cold water

Bring to the boil over a high heat and cook for 20-25 min or until the lentils are tender

Once softened, drain the lentils and run them under cold water

5 Pork Belly, Lentils, Pea Shoots & Eggs

Meanwhile, peel and finely chop (or grate) the garlic

Mix the mustard, red wine vinegar, garlic and honey together with 1 tbsp [2 tbsp] olive oil and a pinch of salt and pepper - this is your dressing

Grate the carrot[s]

6 Pork Belly, Lentils, Pea Shoots & Eggs

Once cooked, remove the pork belly from the oven, transfer to a chopping board and allow to rest for 5-10 min

Mix the cooked, drained, cooled lentils (keep the pan for the next step!) with the dressing, grated carrot and a generous pinch of salt and pepper

Toss the pea shoots and dressed lentils together 

7 Pork Belly, Lentils, Pea Shoots & Eggs

Return the reserved pan to a medium heat with 1 tsp [2 tsp] vegetable oil

Crack the eggs into the pan and cook for 1-3 min or until done to your liking

Meanwhile, using a sharp knife, slice the pork belly into thin slices

8

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Serve the pork belly over the pea shoot salad with the eggs on top

Enjoy!

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