Pork Braise with Pulses
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h.
Ready in
Ingredients
for
- For the knuckles
- 2 carrots (roughly chopped)
- 1 ⅓ cups Celeriac (roughly chopped)
- 1 Leek (halved lengthways and roughly chopped)
- 1 onion
- 1 bay leaf
- ½ tsp Caraway
- 1 tsp black peppercorns
- 4
- 1 ⅓ cups dark beer
- For the lentils
- ⅔ cup Pancetta
- 1 carrot (finely diced)
- 1 onion (finely diced)
- 1 stick Celery (finely diced)
- 1 clove garlic cloves (finely diced)
- 1 ½ cups Lentils (rinsed with cold water)
- 3 cups vegetable stock (more if required)
- 2 bay leaves
Preparation steps
1.
Bring 2.5 litres of salted water to the boil in a large pan. Put the carrots, celeriac, leek, onion and spices in the water and bring it back to the boil. Add the knuckles and simmer gently on a low heat for approx. 1 hour 15 minutes, skimming off the foam as it forms.
2.
Meanwhile, heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5.
3.
Remove the knuckles from the stock and, if desired, score a lattice into the softened rind with a knife. Place the knuckles in a roasting tin and roast for 1-1.5 hours; for the first half hour, pour beer over the knuckles from time to time. For the last 10 minutes, switch on the grill (250-260°C) to crisp up the knuckles.
4.
Meanwhile for the lentils, render the fat from the pancetta in a pan. Add the vegetables and garlic and fry briefly. Add the lentils and pour the stock over. Add the bay leaves and season with salt and ground black pepper. Simmer over a moderate heat for around 40 minutes. Check the seasoning and serve on warmed plates topped with the pork knuckles.
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