CRISPY GLAZED PORK BELLY WITH AROMATIC LENTILS
Provided by Roger Mooking
Time 1h50m
Yield 4 servings
Number Of Ingredients 37
Steps:
- To make pickling liquid: Put the brown sugar, bay leaves, salt, peppercorns, cloves, water and cider vinegar in a pot and bring to a boil, then reduce to a simmer.
- Put the pork belly into a pot of cold salted water and bring to a boil, skim the top of the water to remove the impurities, then reduce to a simmer for approximately 10 minutes. Strain the pork from the water and rinse.
- Put the pork belly pieces into the pickling liquid and simmer for approximately 30 to 45 minutes, until tender.
- Preheat the oven to 400 degrees F.
- Remove the pork belly from the pickling liquid and pat dry. In a large cast iron pan over medium heat, sear the pork belly, season with salt, and pepper, then put in oven. Continue to check on the pork belly constantly turning the pieces over to ensure all sides are crispy, remove from the oven.
- Strain 2 cups of pickling liquid in a small pan and reduce by 2/3, until the liquid achieves a thick syrup consistency. Put the reduced pickling liquid, now a glaze, in a bowl and coat the crispy pork belly.
- Spoon the Aromatic Lentils and Sauteed Mushrooms, recipe follows in the center of the serving plate, then scatter the crispy glazed pork belly around the aromatic lentils and serve immediately. Serve with Baked Eggs, if desired, recipe follows.
- Mushrooms:
- Put the oil and butter in a saute pan over medium-high heat. Once the butter has melted, add the crimini mushrooms, garlic, and thyme, saute until golden brown, approximately 5 minutes. Add the balsamic vinegar, season with salt and pepper, toss and remove from heat. Reserve the mushrooms to add to the cooked lentils.
- Put the lentils, shallots, garlic, thyme, bay leaves, and water in a pot, bring to a boil, cover and reduce to a simmer, cook until lentils are tender.
- Remove the bay leaves, garlic, and shallots, and set aside. Strain the lentils and put in a large bowl. Puree the garlic and shallots, and add back to the lentils and season with salt, and pepper. Add the sauteed mushrooms and diced tomatoes to the lentils. Toss and garnish with chives.
- Preheat the oven to 350 degrees F.
- Divide the vegetable oil and shallots evenly among 4 oven-proof wide-mouthed ramekins. Gently crack 2 eggs per ramekin. Divide the tomato, butter, and cream evenly among the ramekins. Season with salt, and pepper, and put in the oven for approximately 8 to 10 minutes, until eggs whites have set.
- Carefully, remove the ramekins from the oven and garnish with fresh sliced chives and serve immediately with toast.
WARM LENTIL AND SMOKED PORK BELLY SALAD
For this recipe, you really do need to use French lentils. Ordinary brown supermarket lentils can be fine for soup, but for a good lentil salad, you want those beautiful little imported gray-green lentilles du Puy. If you must, reasonable substitutes include: the black so-called Beluga lentils or the tiny Castelluccio lentils from Umbria in Italy. These lentils keep their shape when cooked and have a firm, nutty texture that holds up in a vinaigrette. They cost more, but their superior flavor makes them worth it. Indulge.
Provided by David Tanis
Categories salads and dressings
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Put the pork belly or bacon in a pot with one of the onion halves stuck with a clove, 2 small thyme branches and the carrot. Cover with a quart of water and simmer gently until tender, 30 to 40 minutes. Turn off heat and keep warm in liquid.
- Meanwhile, put the lentils in a pan. Add the other .5 onion stuck with a clove, 2 small thyme branches and the bay leaf. Add 4 cups water and a little salt. Simmer gently over medium heat until firm-tender, 25 to 30 minutes. Drain (discard onion, thyme and bay leaf) and keep warm.
- Meanwhile, boil the potatoes in their skins in well-salted water until done, about 15 minutes. Drain and keep warm.
- Make the vinaigrette: Macerate the shallot in the red wine vinegar for 5 minutes in a small bowl. Add the garlic, Dijon mustard and a pinch of salt and pepper. Whisk in the olive oil to make a thick sauce. Stir in the chopped capers and cornichons. Just before serving, stir in .25 cup scallions and .5 cup parsley.
- To serve, dress the lentils with half the vinaigrette, then transfer to a platter or serving bowl. Slice the pork belly crosswise into .25-inch slices (save the broth for soup) and arrange over the lentils. Cut the potatoes lengthwise and arrange, cut-side up, around the platter. Spoon the remaining vinaigrette over the sliced meat and potatoes. Sprinkle with 1 tablespoon each scallions and parsley.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 21 grams, Carbohydrate 39 grams, Fat 32 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 489 milligrams, Sugar 3 grams, TransFat 0 grams
PORK AND LENTIL CASSOULET
This variation on cassoulet uses lentils instead of the traditional white beans. In place of pork, you may substitute beef bottom round. *EDIT*I have had a problem with the lentil's cooking well in the crock pot. I suggest that you pre-soak them for an hour prior to adding them to the crock pot and cook on high and allowing for an extra 1/2 hours cooking time if it's needed.
Provided by Annacia
Categories One Dish Meal
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from pork and cut meat into 3/4-inch cubes.
- In a large nonstick skillet brown pork, onion, and garlic in hot oil.
- Transfer mixture to a 3-1/2- to 4-quart electric crockery cooker, add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.
- Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting).
- Garnish with a fresh rosemary sprig, if desired.
- Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.
Nutrition Facts : Calories 346.3, Fat 20.2, SaturatedFat 6.4, Cholesterol 60.5, Sodium 426.5, Carbohydrate 22.5, Fiber 7.1, Sugar 8.4, Protein 19.9
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