Petit Salé aux Lentilles

Brown the 800 g of pork belly in a large pot with 30 g of duck fat until deeply caramelized.

Add the 150 g of onion, 200 g of carrots, 100 g of celery, and 20 g of garlic to the pot and sweat until softened.

Deglaze the pot with 150 g of wine, scraping up the browned bits from the bottom.