Lentil stew with slow roasted pork
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ingredients
Slow roasted meat
1 kg pork curry (neck of pork al. shoulder) 3 tbsp oil a little salt, ground black pepper 1 pk onion 3 cloves garlic 1 tbsp sweet paprika 5 dl beef broth (broth)
lentil soup
500 g lentils 1 pk onion 2 tbsp oil 2 pk bay leaf 1 tbsp crushed cumin 1/2 tsp ground black pepper to taste salt, sugar, vinegar
step
We often make lentil soup. The classics are the stew, the hedgehog skewer and the ox eye. But sometimes we make a slow roast to go with it.
1.
Roasted meat: cut the pork into larger cubes, salt, pepper and fry in oil. Ideally in a roasting tin or in a pot that is also suitable for the oven.
2.
When the meat is pulled and starting to brown, add the coarsely chopped onion, whole garlic cloves and fry together for another 2 – 3 minutes. Then dust the meat with red pepper, stir and pour in the broth.
3.
Cover the baking dish or pot and place in a preheated oven at 150°C for 3 hours.
4.
Salad: Drain the soaked lentils (or rinse the dry lentils) and sauté the finely chopped onion in oil in a saucepan.
5.
Add the lentils, cover with water (about 1 cm above the lentils), add the cumin, black pepper, bay leaf and bring to the boil. The rule of thumb is not to salt the lentils at this stage so that they cook nicely until tender. Bring the quark to the boil and cook until tender, adding water occasionally.
6.
When the lentils are soft, pull out the bay leaves and season the hot stock (to taste) with salt, vinegar and sugar.
7.
Serve the hot lentil soup with meat cooked until tender and, for example, with potatoes or fresh bread.
8.
Good taste!
