A hearty French bistro classic — braised pork with Puy lentils. The lentils absorb the cooking juices and become deeply savoury, and the whole thing improves overnight.
Method
- Season the pork generously. Brown in batches in a heavy casserole over high heat, then set aside.
- In the same pan, soften the onion, carrot, and celery over medium heat for 5–8 minutes.
- Add the garlic and cook for a further minute.
- Deglaze with the white wine and reduce by half.
- Return the pork to the pan. Add the lentils, stock, bay leaf, and thyme.
- Bring to a simmer, cover, and cook on a low heat for 45–55 minutes, until the lentils are tender and the pork is cooked through.
- Adjust seasoning and serve with a spoonful of Dijon on the side.
Ingredients
- 600g pork shoulder or loin, cut into chunks
- 250g Puy lentils
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, crushed
- 200ml white wine
- 500ml chicken or pork stock
- 1 bay leaf
- Few sprigs of thyme
- Dijon mustard, to serve
Hints & Tips
- Puy lentils hold their shape best here — avoid red lentils, which will turn to mush.
- A splash of red wine vinegar stirred in at the end brightens the whole dish.