A warming pork casserole for a winter’s night from Nigel Slater’s ” Real Food”.
Ingredients
- 50 g Italian lardo or pancetta, diced
- 500 g boned pork belly cut into large cubes
- 6 spicy butchers sausages
- 2 medium onions peeled and roughly chopped
- 4 plump cloves garlic peeled and chopped
- a few herbs e.g. thyme, bay
- 150 g brown or green lentils rinsed
- 300 ml stock or water
- a a squeeze lemon if needed
- a handful chopped parsley leaves
Servings:
Instructions
- Cook the cubes of lardo or pancetta in a large casserole over a moderate to high heat until they give off enough fat to fry the pork.
- When the fat is hot add the cubed pork( in batches if necessary) and leave to colour lightly, stirring occasionally. Remove each batch as it turns golden.
- Add the sausages and brown them lightly, then remove. Cook the onions and garlic, with a couple of bay leaves and some thyme sprigs, in the fat for 10-15 minutes until they are soft and golden.
- Put the pork and sausages back into the pan with the onions, season with a little salt and pepper and cover tightly. Put into a preheated 180 C, gas 4 oven for 30 minutes.
- Add the lentils to the dish with hot stock or water, Return to the oven, covered and cook for 40 minutes or so until tender. Remove, stir and season- it will need salt and pepper and perhaps lemon. Scatter over the parsley and serve.
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