Pork Stewed With Lentils and Celery

5.0(378)

Celery and its delicious leaves, especially, are underused in cooking but add freshness and somewhat bitter finish to this earthy dish of pork and lentils.

by Florence Fabricant

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Dinner, Meat, Main Course

Servings

4 servings

Total time

1h 30m

Calories / serving

702 kcal

Ingredients (12)

serves

2 ounces smoked slab bacon, dicedbacon
1 1/2 pounds pork butt, fat well trimmed, in 1-inch chunks, patted drypork-butt
1 cup finely diced celerycelery
1/2 cup finely diced shallotsshallot
1/2 tablespoon dried sagesage
Salt and ground black peppersalt-and-pepper
1/2 cup dry red winered-wine
2 cups chicken stockchicken-stock
1/2 ounce dried porciniporcini
3/4 cup French or Umbrian lentils
1/2 cup heavy creamheavy-cream
3 tablespoons chopped celery leavescelery

Instructions (3 steps)

01In a 3-quart sauté pan or casserole, heat bacon on medium-high until fat starts to render. Shuffle bacon to one side of the pan, add pork and cook about 10 minutes, turning, until pork is lightly browned (though you do not have to be too fussy about it). Add celery and shallots, reduce heat to medium-low and cook about 10 minutes more, stirring until vegetables soften. Add sage and season with salt and generously with pepper.
02Add wine. Bring to a simmer. Add chicken stock and stir in porcini and lentils. Cover and cook on low 45 minutes to an hour, until pork and lentils are tender. Stir in cream, bring to a simmer and check seasonings.

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Rich recipe — supports nutrition-aware planning.