This recipe checks in at a cost of just $0.58 per person.
Recipe by Chef Wayne Sych of Joe Fortes Seafood & Chop House for Live Below The Line 2015.
1 recipe Braised Pork Shoulder (recipe follows)
700 mL green lentils, cooked as per package instructions
1 medium white onion, diced
3 stalks celery, diced
2 cloves garlic, minced
½ cup green zucchini, diced
5 mL cumin powder
1 pinch each salt, pepper and chili flakes
Braised Pork Shoulder6 oz boneless pork shoulder
4 oz white onion
1 bay leaf
15 mL vegetable oil
1 pinch each salt and black pepper
water
1. Remove the pork braising liquid from the day before. The fat will be solid on top, scrape off the fat and reserve both liquid and fat.
2. Heat a large sauté pan over medium heat, add 1-2 teaspoons of the fat and melt. Add the garlic, onions, celery and zucchini cook until softened 2-3 minutes. Add the cumin, chili flakes, lentils and braised pork, add 1 cup of the braising liquid season with salt and pepper, let simmer until hot. Ladle into serving bowls.
Braised Pork Shoulder1. Cut pork shoulder into 1-inch cubes, season with salt and pepper.
2. Heat vegetable oil in a larger sauce pan until hot. Place pork in pan and sear until brown on all sides, remove from pan and set aside. Add onions to pan and cook until slightly softened. Return pork back to pan, add enough water to cover, add bay leaf. Cover pan with a lid and turn heat down to a low simmer cook until pork is tender around 1 hour. Remove pork from broth, strain liquid and cool overnight in fridge.
See more: Braise, Dinner, Legumes, Main, Pork, Vegetables
https://www.foodnetwork.ca/recipe/braised-pork-shoulder-with-lentils/15849/
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