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Smoked pork hock with a lentil stew



  • Heat a little oil in a large heavy-bottomed pan and briefly sauté the celery, capsicum, carrot, onion and garlic, regularly stirring.
  • Add ½ can tomatoes with a decent amount of seasonings and the lentils. Mix well and add the stock, thyme and parsley. Stir, turn the heat down and rapidly simmer until thick and fragrant and the vegies and lentils are almost tender.
  • When ready, place the pork on top of the vegies and bury in the sauce. Then cover and gently cook for about 8-10 mins. Remove the thyme and taste the sauce for seasoning.
  • To serve, spoon a bed of the lentil mixture in individual flat soup bowls and top with the pork.




  • olive oil
  • 2-3 celery stalks, diced
  • ½ large red & yellow capsicum, cored, seeded & diced
  • 1 medium carrot, diced
  • 1 medium onion, diced
  • 2 garlic cloves, crushed
  • ½-1 can diced tomatoes
  • sea salt & freshly ground pepper
  • 1 cup French lentils
  • 2 cups chicken stock
  • 2 fresh thyme stalks
  • 2 heaped tbsp chopped fresh parsley
  • 4-8 thick slices smoked pork


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm