CAJUN PORK AND LENTILS

 

CAJUN PORK AND LENTILS

 

PORTIONS: 4

 

INGREDIENTS

1 lb. lentils

2 lb. pork spare ribs strips, cut in small pieces

1/4 cup pork fat

 

JON CAJUN SEASONING

3 tsp. salt

2 tsp. garlic powder

1 tsp. onion powder

½ tsp. smoked paprika

2 tsp. paprika powder

1 tsp. ground black pepper

¾ tsp. cayenne pepper

1¼ tsp. dry oregano leaves

1 tsp. cumin powder

1 tsp. Mexican chili powder

 

OTHER INGREDIENTS

2/3 cup diced onions

2/3 cup diced red peppers

2/3 cup diced green pepper

½ cup diced carrots

2/3 cup diced celery

¾ cup chopped tomatoes or chunky tomato sauce

2 minced garlic cloves

1 tsp. Cajun seasoning

1 diced potato

1 cup white wine

1½ qt. + 1 cup. water

1 tsp. salt

METHOD

Check the lentils for stones or any foreign objects.

Place the lentils in a container, cover with plenty water and let them soak for a couple hours.

In a bowl mix all the spices for the Cajun seasoning.

Pad dry the ribs with paper towel and mix with 2½ teaspoons Cajun seasoning. Let them marinate for 1 hour.

Cut the vegetables and measure the rest of the ingredients.

Heat up at moderate temperature a large frying pan and melt the pork fat. When some of the fat becomes brown, remove and reserve.

Place the ribs in the frying pan and brown them on both sides. Remove to a deep pot.

Add to the frying pan onion, garlic and brown them, trying to lose any particles sticking on the pan.

Add the rest of the vegetables, brown pieces of pork fat and sweat them for 3 minutes.

Add 1 teaspoon Cajun seasoning and cook for 1 minute. Add the vegetables and tomatoes to the pot with the ribs.

Deglaze the frying pan with the wine or water and add to the ribs.

Incorporate the water, bring it to a boil, lower the flame and let the ribs cook slowly for 45 minutes.

Drain the soaking lentils. Add lentils, potatoes to ribs in the pot.

Let boil the liquid, lower the flame and cook slowly for 25 to 30 minutes or until lentils are soft.

Serve the soup with a bit chopped tomatoes and cilantro on top.