1 Preheat oven to 150°C. Put pork into a medium heavy-based pan, cover with cold water and simmer, uncovered, for 20 minutes. Remove and drain. Peel parsnips and cut into wedges. Cut pear into wedges.

2 Put prepared parsnips, apples and garlic into an ovenproof dish, sprinkle over lentils and ginger, pour in apple cider, sit pork on top, cover and cook for 1 hour. Uncover, sprinkle pork with brown sugar and cook for 35 minutes or until pork is crisp on top.

3 Put oil, vinegar, sugar and salt and pepper to taste into a small bowl and whisk with a fork to combine.

4 To serve, cut pork into slices and put the parsnip, pears, lentils and garlic onto a plate; top with sliced pork and drizzle with the oil and vinegar mixture.

Cook’s tip
* Pork belly, which is the same cut as pork ribs, is available at all butchers. Ask the butcher to score the top for you.
* Puy lentils are small, dark green/ blue-coloured lentils that are used in French cookery. Unlike red and green lentils, they keep their shape when cooked. They can be bought from some supermarkets, delicatessens and health food stores. Brown lentils can be used in their place.   

Photos by Chris L Jones.