Estouffade of Pork Belly and Lentils

Combine salt, smoked paprika, and black pepper. Pat the pork belly cubes dry and toss them in the spice mixture until evenly coated.

Heat olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. When the oil shimmers, add the seasoned pork belly pieces in a single layer. Sear undisturbed for 3 to 4 minutes per side until deeply golden brown on at least two sides. Work in batches if needed to avoid crowding. Transfer seared pork to a plate and set aside.

In the same pan with the pork drippings, add the diced yellow onion, carrot, and celery. Reduce heat to medium and cook, stirring occasionally, for 8 to 10 minutes until the vegetables are soft and lightly caramelized.

Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato sauce and cook for 2 minutes, letting it deepen slightly.

Pour in the red wine vinegar and scrape up any browned bits from the bottom of the pan. This deglaze adds wonderful complexity.

Return the seared pork belly to the pan. Add the rinsed lentils, water, and thyme sprigs. Stir everything together and bring to a gentle simmer.

Reduce heat to low, cover the pan, and let the estouffade simmer for 30 to 35 minutes, or until the pork belly is fork-tender and the lentils are cooked through but still holding their shape. Stir the mixture occasionally and check that there is enough liquid — add a splash of water if it appears dry.

Taste and adjust seasoning with additional salt and black pepper as needed. Remove the thyme sprigs.

Scatter the chopped parsley over the estouffade and fold it in gently. Let the dish rest for 5 minutes off the heat to allow the flavors to meld.

Ladle into wide, shallow bowls and serve warm. This estouffade is wonderful alongside white rice or crusty gluten-free bread.