Guangxi-style Braised Pork with Lentils

Ingredients

In this adaptation of the original French dish, Petit salé aux lentilles, we incorporate the unique flavors and ingredients of Guangxi cuisine. The original dish typically uses cured pork belly, while our recipe calls for regular pork cuts to suit the Guangxi style. We also infuse the dish with traditional Guangxi spices such as star anise, cinnamon, and Sichuan peppercorns to enhance the flavor profile. Additionally, we adjust the cooking techniques to ensure the dish aligns with the Guangxi culinary traditions. We alse have the original recipe for Petit salé aux lentilles, so you can check it out.

• 500g (1.1 lb) pork shoulder, cut into bite-sized pieces 500g (1.1 lb) pork shoulder, cut into bite-sized pieces
• 200g (1 cup) lentils, rinsed 200g (1 cup) lentils, rinsed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons ginger, grated 2 teaspoons ginger, grated
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 30g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the pork pieces and cook until browned on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
3. 3.
   Add the star anise, cinnamon stick, and Sichuan peppercorns to the pot. Stir for a minute to release their flavors.
4. 4.
   Return the pork to the pot and add the soy sauce, dark soy sauce, Shaoxing wine, and brown sugar. Stir well to coat the pork with the sauce.
5. 5.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour.
6. 6.
   After 1 hour, add the rinsed lentils to the pot. Continue simmering for another 30-40 minutes, or until the lentils are tender and the pork is cooked through.
7. 7.
   Season with salt and pepper to taste. Remove the star anise and cinnamon stick.
8. 8.
   Serve the Guangxi-style Braised Pork with Lentils hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before using to remove any debris or impurities.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan over low heat for a few minutes to enhance their flavor before using.

Tips & Tricks

• For a spicier version, add a small amount of dried chili flakes or fresh chili peppers.
• Serve the dish with steamed rice or crusty bread to soak up the flavorful broth.
• If you prefer a thicker consistency, you can mash some of the cooked lentils to create a creamier texture.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or salt if desired.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Guangxi-style Braised Pork with Lentils as a main course accompanied by steamed rice or crusty bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the dish in a deep bowl, allowing the rich broth to surround the tender pork and lentils. Sprinkle some chopped cilantro on top for an appealing visual contrast.