Braised pork and lentils recipe And Books
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Braised pork and lentils recipe and books|
So you would like to know how to make Braised pork and lentils recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
braised pork and lentils
500g boned pork belly cut into large cubes
50g lardo or pancetta diced
6 spicy sausages
2 medium onions roughly chopped
4 cloves garlic chopped
a few herbs thyme bay etc
150g brown or green lentils
300ml stock or water
a handful of chopped parsley leaves
Preheat the oven to 175¡C/325¡F/gas mark 4.
In a large casserole over a moderate to high heat cook the cubes of lardo until they give off enough melted fat in which to fry the pork.
When this is hot add the cubed pork leaving it to colour lightly.
Stir occasionally. (You might find it best to do this in small quantities removing each batch as it turns golden.)
Brown the sausages lightly and set aside.
Cook the onions and garlic with a couple of bay leaves and sprigs of thyme if you have them until soft and golden about 10 to 15 minutes on a moderate heat.
Add a little more fat if needed.
Put the pork and sausages in with the onions and herbs and season with salt and black pepper. Cover tightly with a lid and cook in the oven for half an hour.
Rinse the lentils and add to the pot with the stock or water.
Return to the oven covered and cook for about 40 minutes until the meat and lentils are tender. Remove from the oven stir and check for seasoning: it will need salt pepper and possibly a squeeze of lemon.
For once a heavy scattering of parsley would not go amiss.
Serve with steamed or sauteed potatoes.
This Recipe Serves 2
We truly hope you will like this American recipe, and enjoy your tasty Braised pork and lentils recepie. Check out these great recipe books and learn how to make Braised pork and lentils!
View Recipe Books - Braised Recipe
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