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Swabian Lentils with Spätzle & Pork Belly | Hearty Classic
(0)
65 min
Under an hour
Knuspr-Küche
Ein uriger schwäbischer Traditions-Eintopf: Herzhafter Schweinebauch schmort sanft mit braunen Berglinsen, feinem Wurzelgemüse und einem Hauch Apfelessig, serviert mit traditionellen Spätzle.
Preparation method
Preparation
Pat the pork belly dry and cut into bite-sized cubes, approx. 2–3 cm in size. Peel the onion, carrots, and celeriac and finely dice them. Thoroughly wash the leek, cut in half lengthwise, and cut into thin half-rings. Wash the parsley, shake dry, and finely chop.
Searing & Braising
Heat the clarified butter in a large, heavy braising pot over medium heat. Fry the pork belly cubes vigorously all over for approx. 5–6 minutes until golden brown, the fat is rendered, and the cubes have taken on a nice color.
Add the diced onion, the diced root vegetables (carrots, celeriac), and the leek, and sauté for approx. 3–4 minutes while stirring.
Chef's tip
Traditionally, Swabian lentils are given their characteristic, delicate acidic touch with vinegar – stir in the apple cider vinegar only at the end so the lentils soften more quickly and evenly during cooking.
If the stew becomes too thick, simply pour in a little more hot broth. The next day, the stew tastes even better once the flavors have infused!
Ingredients
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