Jarret de Porc aux Lentilles (Braised Pork Shin with Lentils)
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Ingredients
- 800 g pork shoulder, diced
- 250 g puy lentils, rinsed
- 2 carrots, diced
- 1 onion, finely diced
- 3 garlic cloves
- 700 ml chicken stock
- 2 bay leaves
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 691 kcal
- Protein
- 56 g
- Carbohydrate
- 39.6 g
- of which sugars
- 6 g
- Fat
- 31.4 g
- of which saturates
- 10.2 g
- Fibre
- 8.4 g
- Salt
- 1.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the pork in batches over a high heat, then set aside.
- 2
Add the onion and carrots to the pot and cook for 7 minutes until softened, then add the garlic and cook for 1 minute more.
- 3
Return the pork to the pot with the chicken stock and bay leaves, cover and simmer gently for 50 minutes.
- 4
Stir in the puy lentils and simmer, uncovered, for a further 20-25 minutes until the lentils are tender and the sauce has thickened.
- 5
Remove the bay leaves and season well before serving.
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