Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Pork Rib and Lentil Potage

This recipe for Pork Rib and Lentil Potage comes from Leiths Meat Bible and has been reproduced courtesy of Leiths School of Food and Wine in London.

Leiths Meat Bible is the ultimate meat cookbook. Packed with recipes from all over the world, it has something for every occasion, from a simple after-work supper to an elegant dinner. As with every book from the Leiths series, all recipes are foolproof with an emphasis on proper technique. The first part of the book guides you through the basic techniques for choosing, preparing, cooking and carving meat, including an illustrated guide to the different cuts of meat (and how to tell if a piece of meat is fresh and good-quality), advice on how to handle and store raw meat, and easy-to-follow instructions on every kind of cooking method you will need . . . read more

Leiths School of Food and Wine

Leiths' reputation as a first-class training school for chefs attracts students of all ages from all over the world. With its dedicated teaching and friendly atmosphere, Leiths' guiding principle is to impart enthusiasm for the trade and instil a lasting love of good food and wine. This is not restricted to career cooks - many enthusiastic amateurs attend the varied programme of courses and diverse range of special events, from food and wine matching evenings to chocolate workshops and carving demonstrations . . . read more

Ingredients for Pork Rib and Lentil Potage

1kg meaty pork spare ribs or ham bone
1.5 litres water
2 onions, finely sliced
2 large carrots, finely sliced
2 sticks of celery, finely sliced
3 sprigs of thyme
A few parsley stalks, bruised
3 bay leaves
10 whole cloves, wrapped in a piece of muslin
250g green or brown lentils, soaked overnight, rinsed and drained
Salt and freshly ground black pepper
Chopped fresh parsley, to garnish

How to make Pork Rib and Lentil Potage

  • Put the spare ribs or ham bone into a large saucepan, cover with cold water and bring to the boil. Discard the water.
  • Pour the measured water over the ribs and add the vegetables, herbs, cloves and lentils to the pan. Season and bring to the boil.
  • Skim any scum from the surface of the pan. Reduce the heat and simmer for 1 - 1½ hours, or until the lentils are tender and beginning to break up.
  • Lift the ribs from the pan and allow them to cool. When cold enough to handle, remove the meat from the ribs and set aside. Discard the herbs and bag of cloves.
  • Liquidize the lentil stock in batches, adding more water if necessary. The soup should be fairly thick.
  • Return the soup to the pan, add the reserved meat and heat through. Serve garnished with the parsley.

Serves 4

Leiths Meat Bible

Published with permission of Leiths School of Food and Wine