7 ounces sea salt
5 1/2 ounces demerara sugar
1 tablespoon black peppercorns
1 bay leaf
Sprig fresh thyme
2 1/4 pounds pork belly
Oil, for frying
2 1/2 ounces bacon, diced
1 onion, finely chopped
7 ounces Puy lentils (French green lentils)
1 tablespoon herbes de Provence
3/4 cup white wine
1 3/4 cups chicken stock
1 ounce fresh mint, leaves picked
1 ounce fresh parsley, leaves picked
1 3/4 ounces cavolo nero (Tuscan kale)
1 1/4 ounces capers, drained and roughly chopped
1/3 ounce salted anchovies, roughly chopped
2 garlic cloves, peeled and grated
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 lemon, zest only
1 shallot, very finely chopped
2/3 cup olive oil
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