| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Pork joint; (chine). |
| 500 |
g |
Lentils. |
| 2 |
tb |
Groundnut oil. |
| 3 |
|
Garlic cloves. |
| 2 |
|
Onions |
| 1 |
|
Sprig thyme. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Peel and finely chop the onion and garlic. Using a pointed knife, make
three incisions in the pork joint and put in the garlic.
2 Put the lentils in a bowl of water and leave to swell.
3 Heat some oil in a deep saucepan and fry the pork joint on all sides
until golden. Add the onions and sprig of thyme, season. Pour in 2 cups of
water, lower the heat and cover the pan. Simmer for 1 1/2 hours.
4 Strain the lentils and pour them in the pan with the meat. Add just
enough water to cover. Put the lid back on and cook for another hour. Add
more water during this time if required, so that the joint does not stick.
Serve very hot.
Grown from time immemorial, lentils originated in Central Asia and for
centuries were the poor man's food. Rome imported whole boatloads of them
from Egypt.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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