Spanish Lentils
INGREDIENTS
310g Pork ribs
74 g Pork belly
400g Brown Lentilles (washed)
1 onion
6 garlic cloves (peel)
4 carrots
2 potatoes
3 celery stock
3 bay leaves
5 tbs olive oil
8 cups water
250g pork bone
PREPARATION
Clean the meat and dry with paper towel. Cut the pork belly in half.
Salt the meat, to retain the moisture and lock in more flavor. Let it them rest at least for 5-10 min.
Cut the onion in small cubes. Peal and cut the carrots in quarter-rounds as well as the celery. For the potatoes cut from sphere segmented into quarter-rounds. For the garlic, just peel.
In a large pot we will add 5 tbs of olive oil at medium heigh heat. Frying the garlic and the pork ribs fat side down, sear all sides. Once the garlic turns black, remove it from the pot.
With the pork ribs shield add the pork belly, shield in both sides. Add the garlic and onion , letting it cook until the onions are cook through. Incorporate the potatoes follow by the celery and carrots. Mix it throughly
Introduce the bones follow by the water, add bay leaves, letting it come to a boil. Remove excess fat, as it rises.
Make sure the lentils have been rinsed. Once boiling, add the lentils, let it simmer and bring the fire to low covering it for 30 min. With a wooden spoon smash the garlic add 1 tbs of salt and let it finish cooking the lentils for 10 more min. Until the lentils are cook through.