John Myers
Lentil Stew with Pork Neck
The perfect lentil stew with pork neck recipe with a picture and simple step-by-step instructions.
- 200 g Red lenses
- Salt
- 2 size Potatoes
- 150 g Celery
- 50 g Fresh ginger
- 2 Garlic cloves
- 350 g Onions
- 750 g Boneless pork neck
- 2 Cans Peeled tomatoes
- 2 Red pepper
- 7 tbsp Corn oil
- Pepper
- 2 tbsp Tomato paste
- 1 tsp Hot paprika powder
- 600 ml Poultry stock
- 200 g Through bacon
- 1 tbsp White wine vinegar
- 2 tbsp Agave syrup
- Cook the lentils in boiling water for about 20 minutes, season with salt just before the end of the cooking time.
- In the meantime, peel the potatoes and cut into cubes.
- Clean, wash and cut the celery into pieces.
- Finely chop the ginger and garlic.
- Peel the onions and chop them roughly.
- Quarter, peel and cut the paprika into pieces.
- Pour cooked lentils into a colander and allow to drain.
- Heat 2 tablespoons of oil in a saucepan, fry half of the meat in it over high heat for 2 minutes, season with salt and pepper and remove with a slotted spoon.
- Fry the remaining meat in 2 tablespoons of oil in the same saucepan for 2 minutes, season with salt and pepper and remove.
- In the same saucepan, fry the onions, garlic and ginger in 2-3 tablespoons of oil for 3-4 minutes.
- Fry the meat, tomato paste and parika powder for 2 minutes while stirring.
- Add the stock, tomatoes and bacon, cover and cook over a medium heat for 45 minutes, stirring occasionally.
- Add the potatoes, bell pepper and celery and cook for another 15 minutes.
- Stir in the lentils, vinegar and agave syrup.
- Remove the bacon from the stew, cut into small pieces and add.
- Cover the stew and let it steep for 10 minutes over a mild heat, season with salt.,
- Cut the celery greens, garnish with the stew and serve.
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