Pork Belly Stew With Lentils And Kale

When my sister emailed me about hibernation food, my mind immediately went to this hearty pork belly stew. As someone who loves experimenting in the kitchen, I decided to trust my instincts rather than follow a recipe, combining tender pork belly with earthy lentils and fresh kale. This comforting dish serves 4-6 people and is perfect for those cold winter days when you need something substantial and warming.

Having always kept green lentils in my pantry since learning to make lentil soup, I wanted to try cooking them in the oven instead of on the stovetop. The addition of leftover kale not only adds nutrition but brings a fresh element to this rich, warming stew. The result is a perfectly balanced dish that’s both rustic and refined.

Yield: 4-6 Servingss

Pork Belly Stew With Lentils And Kale

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A warming winter stew combining tender pork belly, red lentils, and fresh kale in a rich beer-infused broth. Perfect for cold weather, this hearty one-pot meal serves 4-6 people and improves with time.

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

• 1 pound pork belly, cut into 1-inch cubes
• 2 carrots, roughly chopped
• 1 large onion, roughly chopped
• 3 cloves garlic, sliced and diced
• 1 bunch fresh thyme
• 3/4 cup red lentils
• 1 large handful kale, stems removed
• 1 tablespoon flour
• 1 cup dark beer (stout or porter)
• 2 cups vegetable stock
• 2 tablespoons crème fraîche (optional)
• Sea salt and freshly ground black pepper

Instructions

1. Preheat oven to 350°F.
2. Heat a Dutch oven over medium-high heat.
3. Brown pork belly pieces in batches until golden.
4. Remove pork and set aside.
5. Add chopped carrots to the rendered fat.
6. After 2 minutes, add onions and cook until translucent.
7. Add garlic and cook until fragrant.
8. Tie thyme sprigs together with kitchen string and add to pot.
9. Return pork belly and any juices to the pot.
10. Season with salt and pepper.
11. Add beer and enough stock to barely cover ingredients.
12. Bring to a boil, then reduce to simmer.
13. Cover and transfer to oven.
14. After 1 hour, add lentils and stir.
15. Continue cooking for 30 minutes.
16. Remove from oven and stir in kale.
17. Optional: Add a dollop of crème fraîche before serving.

Notes

The key to this stew’s success lies in properly browning the pork belly – don’t rush this step. If the stew seems too liquid after cooking, you can remove the lid and reduce it on the stovetop. For the best results, choose pork belly with a good meat-to-fat ratio.

This stew actually improves with time, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with crusty bread for soaking up the rich broth, or alongside roasted potatoes and parsnips for a heartier meal.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 750Total Fat: 55gSodium: 600mgCarbohydrates: 45gFiber: 10gSugar: 5gProtein: 35g

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