Pork with Lentils
Region: Italy
Category: Pork
Season: Any
Difficulty: Easy but long cooking time

This preparation combines several separate threads of flavor into one satisfying whole.  The pork is pan-seared until browned and then sauteed with tomatoes, chicory and lentils.

[photo: Clifford A. Wright]

Yield: Makes 2 servings
Preparation Time: 1:10 minutes

1/2 pound chicory (about half a head), washed well

1/4 cup green lentils

3 tablespoons extra-virgin olive oil

1/2 pound pork shoulder, fat removed, sliced into 1-inch pieces

1/4 cup white wine

1 ounce salt pork or pancetta, diced very small

1 large tomato, peeled, seeded, and chopped

Salt and freshly ground black pepper to taste

1. Bring a large pot of water to a boil over high heat, salt lightly, add the chicory and cook until 1 minute past when the water comes back to a boil, about 5 minutes in all.  Drain the chicory well, then cut into strips.

2. Put the lentils in a saucepan and cover with cold water by several inches.  Bring to a boil over high heat and cook until the lentils are tender but not breaking apart, 25 to 35 minutes.  Drain and set aside.

3. In a large cast iron skillet, heat 1 tablespoon olive oil over high heat, then cook the pork until golden brown and a little crispy on the edges, about 6 minutes.  Add the wine and cook until it is reduced to about 2 tablespoons.  Remove the meat from the skillet and set aside with the chicory.  Add the remaining olive oil to the skillet along with the salt pork and cook over medium-high heat until the salt pork has rendered some fat and is a little crispy, stirring, about 4 minutes.  Return the pork and chicory to the skillet and add the tomatoes.  Cook until the tomatoes are softer, stirring, about 5 minutes.  Add the lentils, stir and cook until everything is blended, about 2 minutes.  Season with salt and pepper and serve.

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Posted: 12/28/2006