Tom Kerridge cooks pork belly in brine with lentils and black cabbage salsa on Tom Kerridge’s Proper Pub Food.

Tom says: “Pork belly is a fantastic and relatively inexpensive cut of meat. The generous covering of fat gives great flavour, brilliant crackling and prevents the meat drying out. Tom serves his with a fresh salsa to cut through the richness of the dish and lentils to provide substance.”

The ingredients for the brine are: 150g demerara sugar, 200g sea salt, 1 tbsp black peppercorns, 2 cloves, 1 bay leaf and sprig fresh thyme.

For the pork belly and lentils: 1kg piece pork belly, oil, for frying, 70g bacon, diced, 1 onion, finely chopped, 1 tbsp herbes de provence, 200g Puy lentils, 175ml white wine and 400ml chicken stock.

For the salsa: 25g fresh mint, leaves picked, 25g fresh parsley, leaves picked, 50g cavolo nero, 2 garlic cloves, peeled and grated, 10g salted anchovies, roughly chopped, 35g capers, drained, roughly chopped, 1 shallot, very finely chopped, 1 tsp salt, ¼ tsp cayenne pepper, 1 lemon, zest only and 150ml olive oil.