From Anne Thorp's 'Kai Ora' cookbook (available from our online pantry section or at the Neat Meat retail store- 47 The Strand, Parnell, Auckland).

Ideally, marinate the belly for 3 days, but it's still great after just a few hours. Serves 8

Pork Belly

zest of 3 oranges, 3 lemons and 3 limes

3 tablespoons slivered fresh ginger

3 tablespoons fennel seeds

2 large fresh red chillies, slivered

5 cloves garlic, slivered

1/2 cup manuka honey

1 pork belly

1 tablespoon mixed flaky sea salt and pepper

1/2 cup extra virgin olive oil

Puy Lentils

6 cups chicken stock

2 cups puy lentils

2 bay leaves

1/4 cup extra virgin olive oil

1 large onion, finely chopped

3 shallots, slivered

1 large carrot, diced to lentil size

1 bulb fennel, diced to lentil size

2 tablespoons finely chopped celery

2 cloves garlic, slivered

1 cup broad beans

In a bowl, mix the cirtus zest, ginger fennel seeds, chillies, garlic and honey. Smear over the underbelly of the pork. Season with salt and pepper, then roll the pork up in cling film and leave in the fridge to marinate for up to 3 days.

Preheat oven to 145° Smear olive oil on an oven dish and place pork belly in it, skin side up. Sprinkle extra olive oil, salt and pepper on the flesh, put in oven and leave to slow-cook for 3 1/2- 4 1/2 hours, checking after 3 hours. Add about 1/4 cup water during the cooking (this helps stop the honey from catching).

While the pork belly is cooking, prepare the puy lentils. Bring chicken stock to the boil in a pot - you will need at least 3 times the volume of the lentils. Add puy lentils andbay leaves, then simmer for 20-25 minutes. Remove the bay leaves.

Meanwhile, heat the olive oil in a pan. Gently cook onion, shallots, carrot, fennel, celery and garlic, slowly caramelising the mixture without burning it.

Add the drained lentils to the mixture then add the broad beans to warm through.

Arrange lentils on plates, slice the pork belly and lay it on top.