Three Pork Casserole with chorizo and puy lentils
Three Pork Casserole with chorizo and puy lentils (serves 4)
4 large pork sausages
500 grams pork belly, cut into chunks with skin off or on (your choice)
100 grams finely chopped chorizo
5-6 small anya/red skinned waxy new potatoes
2 sticks of chopped celery
2 red onions, peeled and quartered
2 large carrots, chopped
2 small cloves of garlic, leave the skin on
1 bottle of white wine (I used a sauvignon blanc)
1 large red chilli
3-5 springs of thyme
1 tablespoon chilli powder
1 tablespoon sweet smoked paprika
1 tablespoon tomato puree
1 tablespoon of marmite (or Bovril)
2 tablespoons of olive oil
2 cups of water
1 cup puy lentils
Chopped chives and parsley to garnish
Salt & pepper for seasoning
Preheat your oven to 180 degrees Celsius. Meantime, In a large, heavy-bottomed casserole dish set on the hob on high, heat your oil and start by browning off your sausages and pork belly. Once browned, set them aside.
In the same pan, fry the chopped chorizo for a couple of minutes – you’ll start seeing the chorizo release its oil. Add your chopped onions, celery, chilli and carrots and toss well. Add your browned pork back into the pan, and add your whole bottle of white wine, garlic, marmite, tomato puree and 2 cups of water to ensure all the meat is covered. Stir the bottom of the pan well to deglaze it.
Add your dry spices and season with some salt and pepper. Pop your lid onto the casserole dish and transfer this into your oven to bake for 30minutes.
Add your puy lentils, stir them in well and pop the casserole back into the oven for another 40-45 minutes, stirring once.
Before serving, taste and season with more salt/pepper as required.
Ladle over steamed/lightly boiled spring greens and garnish with fresh chives and parsley.