Green Puy Lentils
Green Puy Lentils
Photographic Print

Syer, Jonathan
Buy at






Shop Today! 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Pork Recipes

WB01419_1.gif (2752 bytes)

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




"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:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






Left Bank Bistro
Left Bank Bistro
Art Print

Botich, George
Buy at







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
Ripening Wheat and Lentils, Whitman County, WA, USA
Photographic Print

Windom, Mark
Buy at


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.


Food & Wine - One Year Subscription 

“The pork is rubbed with a spice mixture and left to cure
overnight in the refrigerator, so plan accordingly.”

6 servings

Pork and endives:
2 teaspoons ground coriander
2 garlic cloves, minced
Freshly ground pepper
One 4-pound boned and tied
pork shoulder roast
2 tablespoons kosher salt
4 large carrots, sliced on the diagonal
1/3 inch thick
1 medium onion, thinly sliced
4 fresh oregano sprigs or
1 teaspoon dried
2 bay leaves
12 medium Belgian endives
Table salt
6 slices of bacon, halved lengthwise

1 1/2 cups green French
lentils (Le Puy)
1 small onion
1 small carrot
1 small celery rib
1 bay leaf
1 fresh thyme sprig
Kosher salt
1 tablespoon unsalted butter
Freshly ground pepper
2 tablespoons Sherry vinegar
1 teaspoon honey
Dijon mustard, for serving

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

Featured Archive Recipes:
Braised Pork with White Beans,
Smoked Bacon and Kale

Pork Bourguignonne
More from Chef Daniel Boulud:
Chicken Grand-mère Francine
Oven-Roasted Vegetable Casserole
Potato Gratin Forestier 

Index - Pork Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: December 30, 2012.