Pig’s Tails with Lentils

Name: Pig’s Tails with Lentils
Ingredients: 4 cooked pig’s tails; 1 to 2 tablespoons vegetable oil; 1 small onion, diced; 1 small carrot, peeled and diced; 12 ounces (350 g) lentils, preferably French le Puy, rinsed; 2 to 2½ cups (500 to 625 ml) reserved cooking liquid from the tails; 1 bay leaf; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper

Preparation info

Serves
4 to 6 as an appetizer

Difficulty
Easy

Appears in

Bones

By Jennifer McLagan

Published 2005

About

In this recipe, the lentils absorb fat and flavor from the tails. The cooking time will vary depending on the type of lentils. You want them cooked but not mushy.

Ingredients

4 cooked pig’s tails
1 to 2 tablespoons vegetable oil
1 small

Starter
Gluten-free

Method

Cut the fat and skin from the back end of the tails and dice it. Cut the rest of the tails into 1-inch (2.5 cm) pieces.
Mix 1 tablespoon of the oil and the diced skin and fat in a medium saucepan, covered with a splatter screen, and cook over low heat until the pieces begin to pop; add the extra oil only if necessary, there should enough fat in the tails. Add t