Slow Roast Pork Belly with Cider & Lentils

This is such a great recipe! It's very delicious, but even better, it's an impressive sight, easy to prepare and a relatively cheap cut of meat as well.

One caveat: The recipe is calculated for 2 persons. If you double or triple the amount, be sure to re-calculate the time you'll need for roasting, or ask your butcher to cut the roast into smaller pieces. Also, warm up the cider before you add it, especially if you have multiplied the ingredients, as every drop of cold cider will decrease the dishes temperature.

Also, make sure you have enough extra cider - not for cooking but for drinking of course!

I served this for my birthday last year with a variation of the Roasted Squash and Goat’s Cheese Gnocchi (without the gnocchi) as a starter, some cabbage as a side dish (not that any side dish is really necessary), and the Engadin Walnut Tartlets as a dessert.