Blazing I Mean Braising Pork And Red Lentils Recipes

PORK STEWED WITH LENTILS AND CELERY

Pork Stewed With Lentils and Celery image

Celery and its delicious leaves, especially, are underused in cooking but add freshness and somewhat bitter finish to this earthy dish of pork and lentils.

Provided by Florence Fabricant

Categories dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 ounces smoked slab bacon, diced
1 1/2 pounds pork butt, fat well trimmed, in 1-inch chunks, patted dry
1 cup finely diced celery
1/2 cup finely diced shallots
1/2 tablespoon dried sage
Salt and ground black pepper
1/2 cup dry red wine
2 cups chicken stock
1/2 ounce dried porcini
3/4 cup French or Umbrian lentils
1/2 cup heavy cream
3 tablespoons chopped celery leaves

Steps:

In a 3-quart sauté pan or casserole, heat bacon on medium-high until fat starts to render. Shuffle bacon to one side of the pan, add pork and cook about 10 minutes, turning, until pork is lightly browned (though you do not have to be too fussy about it). Add celery and shallots, reduce heat to medium-low and cook about 10 minutes more, stirring until vegetables soften. Add sage and season with salt and generously with pepper.
Add wine. Bring to a simmer. Add chicken stock and stir in porcini and lentils. Cover and cook on low 45 minutes to an hour, until pork and lentils are tender. Stir in cream, bring to a simmer and check seasonings.
Scatter celery leaves on top. Serve from the pan or transfer to a shallow bowl.

Nutrition Facts : @context http, Calories 706, UnsaturatedFat 20 grams, Carbohydrate 37 grams, Fat 40 grams, Fiber 6 grams, Protein 45 grams, SaturatedFat 17 grams, Sodium 1050 milligrams, Sugar 6 grams, TransFat 0 grams

BLAZING, I MEAN BRAISING PORK AND RED LENTILS

Blazing, I Mean Braising Pork and Red Lentils image

My culinary inspiration comes from colors and smells from the garden or market. I lived in coastal Maryland and the salty smell in the air was daily inspiration for sure. Now I live in New Mexico and my surroundings are a study of reds and brown. Enough said.

Provided by TooAllergic

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons oil
2 yellow onions, chopped
3 garlic cloves, sliced thinly
1 lb pork loin, not tenderloin (diced)
2 teaspoons sweet paprika
1 teaspoon hot paprika
cayenne, to taste
2 tablespoons tomato paste
1 tablespoon brown sugar
1 teaspoon dry mustard
1 sprig fresh thyme, you can't use too much
2 bay leaves
1/4 cup dried red lentils
1 1/2 cups stock, I prefer beef

Steps:

Heat dutch oven and oil. Brown the onion, garlic and pork for 4 minutes, adding both paprikas half way through.
Add the rest of the ingredients, bring up to a boil, reduce to a very low simmer and cover. Season with salt and pepper to taste (I don't add any, personally).
Let it cook for about 20 minutes, stirring occasionally. This certainly can cook as long as you have the patience for. Check the level of liquid. If you use a tougher cut let it cook until it is falling apart. The lentils should be added the last 20 minutes.
Uncover pot and cook until thick to your liking (15 more minutes for me). It will thicken slightly off the heat -- I let it rest 10 minutes or so before serving.
Good garnishes include tomato slices, fresh lime, sour cream (I use #149831) and fresh parsley.

Nutrition Facts : Calories 356.2, Fat 18.8, SaturatedFat 5.9, Cholesterol 68, Sodium 115.7, Carbohydrate 19.6, Fiber 5.6, Sugar 7.1, Protein 27.1

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