Green Puy Lentils
Photographic Print
Syer, Jonathan
Buy at AllPosters.com

La Belle Cuisine - More Pork Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Braised Pork Shoulder with Endives
and Green Lentils

CHEFS Sale

"Happy and successful cooking doesn't rely only on know-how;
it comes from the heart, makes great demands on the palate and
needs enthusiasm and a deep love of food to bring it to life."
~ Georges Blanc, from 'Ma Cuisine des Saisons'

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Left Bank Bistro
Art Print
Botich, George
Buy at AllPosters.com
 

 
Wine.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Ripening Wheat and Lentils, Whitman County, WA, USA
Photographic Print
Windom, Mark
Buy at AllPosters.com
 

La Belle Cuisine

Braised Pork Shoulder with Endives
and Green Lentils
The Best of Food and Wine 1995
Food & Wine Books, Editorial Director: Judith Hill,
1995, American Express Publishing Corp.

1. Prepare the pork and endives: In a small bowl, combine the ground coriander, the minced garlic, and 2 teaspoons of pepper, and mix well.
Rub the pork roast all over with the kosher salt, then rub with 1 table-
spoon of the seasoning mixture. Reserve the remaining seasoning
mixture. Cover the pork roast and refrigerate overnight. Let return to
room temperature before proceeding.
2. Put the pork in a snug-fitting heavy saucepan and add 12 cups of
water. Add half of the carrots, onion, oregano, and bay leaves, and
bring to a boil over high heat. Reduce the heat to low and simmer,
skimming occasionally, until the meat is just cooked through, about
1 1/2 hours. Remove the meat from the pan and strain the broth.
3.  Preheat the oven to 400 degrees F. Season the Belgian endives
with table salt and pepper. Wrap each one with a half slice of
bacon. Arrange the bacon-wrapped endives in a large, heavy,
deep-sided skillet. Cook over moderate heat, turning often, until
the bacon fat is rendered and the endives are browned all over,
about 10 minutes. Add the remaining carrots, onion, oregano,
bay leaf, and seasoning mixture, and cook for 3 minutes,
stirring gently.
4. Put the pork roast in the center of the endives and add 3 cups of the reserved strained broth. Season lightly with table salt and freshly
ground pepper. Cover the pan with foil and braise the pork roast
and the endives in the oven for 40 minutes, turning twice, until
very tender.
5. Meanwhile, cook the lentils: In a medium saucepan, cover the
green French lentils with 8 cups of cold water and bring to a boil
over high heat. Add the onion, carrot, celery rib, bay leaf, thyme
sprig, and 1 tablespoon kosher salt, and return to a boil. Reduce
the heat to moderately low and simmer, skimming as necessary
and stirring occasionally, until the lentils are tender, about 35
minutes. Strain the lentils and discard the vegetables and herbs.
Return the lentils to the saucepan and toss with the butter. Sea-
son the lentils with kosher salt and pepper. Cover the lentils and
keep them warm.
6. In a small bowl, mix the Sherry vinegar and the honey. Remove
the meat from the oven and raise the temperature to 500 degrees F.
Set the pork roast in an ovenproof skillet and brush with the honey-
vinegar mixture. Return the meat to the oven and roast for about 8
minutes, or until well browned and glazed. Remove the bacon from
the endives and discard it along with the oregano sprigs and bay leaf.
Arrange the pork, vegetables, and endives on a warmed platter and
cover with foil.
7. Set the deep-sided skillet over high heat and boil the cooking juices
until reduced to 1 1/2 cups, about 5 minutes. Season with salt and
pepper and pour them over the pork roast, endives, and lentils.
Carve the pork roast and pass the Dijon mustard at the table.
- Daniel Boulud