Galician porky bits and lentils

Sat, Jan 29, 2022, 05:55

  • Serves: 2
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: Irish


  • 4tbsp olive oil
  • 1 pork loin chop (140g approx), cut into thin strips
  • 1 packet bacon lardons (125g)
  • 100g black pudding, diced
  • 2 cloves of garlic, peeled and sliced
  • A few leaves of sage or thyme
  • ½tsp smoked paprika
  • 1 tin of brown or Puy lentils (400g)
  • Splash of cream sherry (optional)
  • Juice of 1 medium lemon
  • Salt and black pepper
  • Pinch of golden brown sugar (optional)


1 Put half the olive oil into a frying pan and heat until gently smoking.

2 Add the pork, bacon and pudding and cook for three to four minutes, till crisp.

3 Turn down the heat and add the garlic, herbs, smoked paprika and the lentils, including the juice.

4 Add the sherry and bring to a gentle simmer.

5 Drizzle in the remaining olive oil and lemon juice and then season. If you think the lemon is a little sharp, you could put in a pinch of sugar.

6 Serve with boiled potatoes and aioli.