Braised Pig Cheek & Black Beluga Lentils
6 Pig Cheeks
One Medium Onion
2 Cloves of Garlic
60 grams black beluga lentils
100ml Dry Vermouth
100 ml Water
2 Medium Carrots
2 bay leaves
Preheat oven to 140C
First brown the pig cheeks in a heavy oven proof casserole dish using plenty of olive oil. As soon as the the surface of the meat has changed colour turn over to ensure that the whole thing browns, this should only take about 30 seconds a side. Then remove from dish, and place on a plate.
Next slice and ad the onion, carrot and garlic to the dish, stir occasionally and allow to soften for about 10 minutes. Then return the meat to the pan, ad the lentils, the vermouth, the water and two bay leaves. Season, put the lid on the dish and place in the oven for two hours.
When complete the lentils will have absorbed all or most of the liquid, the meat will be fall apart tender and you will have an unbelievably satisfying bit of comfort food. I served mine with some sautéed cabbage seasoned with smoked paprika. Yum.