📝 About This Recipe
A quintessential masterpiece of French bistro cooking, this dish marries the succulent, melt-in-your-mouth texture of slow-simmered pork knuckle with the earthy, peppery bite of Puy lentils. Originating from the heart of rural France, it is a soul-warming 'plat de terroir' that celebrates the harmony of humble ingredients transformed through time and patience. The richness of the pork hock infuses the lentils with a deep, smoky savoriness that is simply unforgettable on a cold evening.
🥗 Ingredients
The Meat
- 2 pieces Smoked Pork Knuckle (Jarret de Porc) (approx. 800g each, bone-in, lightly salted or smoked)
- 2 tablespoons Duck fat or Neutral Oil (for searing)
The Aromatic Braise
- 1 Yellow Onion (peeled and studded with 2 cloves)
- 2 medium Carrots (peeled and cut into thick rounds)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 4 cloves Garlic (smashed)
- 1 bundle Bouquet Garni (thyme, rosemary, and 2 bay leaves tied together)
- 6-8 Black Peppercorns (whole)
The Lentils
- 400 grams Puy Lentils (Lentilles Vertes) (rinsed; do not soak)
- 2 Shallots (finely minced)
- 150 grams Smoked Bacon (Lardons) (cubed)
- 1/2 cup Dry White Wine (such as Riesling or Sauvignon Blanc)
- 1 tablespoon Dijon Mustard (for finishing)
- 1/2 bunch Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
If your pork knuckles are heavily salted, soak them in cold water for 2 hours before cooking to remove excess salt, then pat dry with paper towels.
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2
In a large, heavy-bottomed Dutch oven, heat the duck fat over medium-high heat. Sear the pork knuckles on all sides until the skin is golden and slightly crisp, about 8-10 minutes.
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3
Remove the pork briefly. Add the carrots, sliced leeks, and smashed garlic to the pot, sautéing for 3-4 minutes until the vegetables begin to soften.
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4
Return the pork knuckles to the pot. Add the clove-studded onion, bouquet garni, and peppercorns.
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5
Cover the ingredients with cold water (or a mix of water and unsalted chicken stock) until the pork is 3/4 submerged. Bring to a gentle boil, then reduce heat to low.
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6
Cover the pot with a tight-fitting lid and simmer very gently for 1.5 to 2 hours. The meat should be tender and starting to pull away from the bone.
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7
While the pork simmers, prepare the lentils. In a separate skillet, fry the lardons until golden and crispy. Remove with a slotted spoon and set aside.
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8
In the same skillet with the bacon fat, sauté the minced shallots until translucent, then deglaze the pan with the white wine, scraping up the browned bits.
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9
Once the pork has simmered for the allotted time, add the rinsed lentils, the sautéed shallot mixture, and the crispy lardons directly into the pot with the pork.
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10
Ensure there is enough liquid to cover the lentils by about an inch; add a splash more hot water if necessary. Simmer uncovered for another 25-30 minutes until the lentils are 'al dente'—tender but not mushy.
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11
Taste the liquid. Because of the pork and bacon, you likely won't need extra salt, but add a crack of fresh black pepper.
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12
Carefully lift the pork knuckles out. You can serve them whole or pull the meat into large chunks, discarding the bones and excess fat.
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13
Stir the Dijon mustard and fresh parsley into the lentils to brighten the flavors and add a velvety finish.
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14
Spoon a generous bed of lentils and vegetables into deep bowls and top with a portion of the pork knuckle.
💡 Chef's Tips
Always use Lentilles Vertes du Puy if possible; they hold their shape perfectly during long cooking unlike brown or red lentils. Do not salt the cooking water at the beginning, as salt can toughen the skins of the lentils. If the sauce is too thin at the end, remove a ladle of lentils, mash them into a paste, and stir them back in to naturally thicken the broth. For an extra layer of flavor, use a smoked ham hock for a deep campfire aroma or an unsmoked knuckle for a cleaner pork taste. This dish is even better the next day as the flavors develop; simply reheat gently with a splash of water.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough baguette to soak up the savory cooking juices. A dollop of extra Dijon mustard on the side of the plate provides a sharp contrast to the rich meat. Pair with a medium-bodied red wine from the Loire Valley, such as a Chinon or a Saumur-Champigny. A simple green salad with a sharp vinaigrette helps cut through the richness of the pork. For a true French bistro experience, serve with a cold glass of dry cider.