December is here !

The Holiday season is getting closer, may we all have a perfect month!!!
It's the time of the year when I want to cook everything...from homemade cookies to grilled deer..Where to start ? I'll kick off this month by decorating the house with lots of candles (the ones that smell like cinnamon and vanilla) and for the garden I have some beautiful little lights..The house already looks wonderful, smells like Christmas...I've made some gingerbread cookies last ight, my son's favourite and today I'm so much in the mood for a slow roast pork belly with lentils...might have nothing to do with Christmas, but you know what? This is what I'll cook toady...The pork can bubble away by itself while we set up the tree and listen to Frankie, who's dreaming of a white Christmas...and so are we...!!

1-1,5 ribless pork belly.
1 tbsp sea salt
1tbsp fennel seeds
2 red onions, cut into wedges
5 garlic cloves
200 gr. lentile
250ml white wine
250 ml chicken stock
handful of parsley, chopped
3 tbsp double cream

Unroll the pork belly, pat it dry and rub it with the salt and fennel seeds.
Place the rest of the ingedients except for the parsley and the cream, in a slow cooker and mix.
Place the pork belly on top of the lentils, skin side up, cover with the lid and cook on a low heat for 6 hours.
Stir the cream and parsley through the lentils and serve with the pork and dig in !

Have a great meal and don't forget to share it with your loved ones...


with love,
esther.