Blazing, I Mean Braising Pork and Red Lentils
My culinary inspiration comes from colors and smells from the garden or market. I lived in coastal Maryland and the salty smell in the air was daily inspiration for sure. Now I live in New Mexico and my surroundings are a study of reds and brown. Enough said.
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INGREDIENTS
Nutrition- 2teaspoons oil
- 2
- 3
- 1lb pork loin, not tenderloin (diced)
- 2teaspoons sweet paprika
- 1teaspoon hot paprika
-
- 2tablespoons tomato paste
- 1tablespoon brown sugar
- 1teaspoon dry mustard
- 1
- 1⁄4
- 1 1⁄2cups stock, I prefer beef
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DIRECTIONS
- Heat dutch oven and oil. Brown the onion, garlic and pork for 4 minutes, adding both paprikas half way through.
- Add the rest of the ingredients, bring up to a boil, reduce to a very low simmer and cover. Season with salt and pepper to taste (I don't add any, personally).
- Let it cook for about 20 minutes, stirring occasionally. This certainly can cook as long as you have the patience for. Check the level of liquid. If you use a tougher cut let it cook until it is falling apart. The lentils should be added the last 20 minutes.
- Uncover pot and cook until thick to your liking (15 more minutes for me). It will thicken slightly off the heat -- I let it rest 10 minutes or so before serving.
- Good garnishes include tomato slices, fresh lime, sour cream (I use #149831) and fresh parsley.
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