Slow-Braised Pork Shoulder with Hearty Lentils

1. Preheat your oven to 160°C (320°F).

2. Pat the pork shoulder chunks dry with kitchen paper and season generously all over with salt, pepper, smoked paprika and cumin.

3. Heat the olive oil in a large oven-safe casserole or heavy pot over medium-high heat. Sear the pork pieces in batches for 3–4 minutes per side until deeply browned. Remove and set aside.

4. Reduce the heat to medium. Add the diced onion to the same pot and cook for 5 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and tomato paste and cook for another 1–2 minutes until fragrant.

5. Add the rinsed lentils, tinned tomatoes, dried herbs and stock. Stir to combine, scraping up any browned bits from the bottom of the pot.

6. Nestle the seared pork chunks back into the pot, pushing them down into the lentil and tomato broth. The liquid should come roughly level with the pork — top up with a splash more stock or water if needed.

7. Bring everything to a gentle simmer on the hob, then cover with a lid and transfer to the oven. Braise for 2 hours, until the pork is completely tender and the lentils have absorbed most of the liquid and are soft and rich.

8. Remove from the oven. Stir in the red wine vinegar to brighten the dish. Taste and adjust seasoning with salt and pepper.

9. Serve in deep bowls, spooning plenty of the lentils alongside the pork. A chunk of crusty bread alongside is ideal.