Pork Stewed With Lentils and Celery

• 2 ounces smoked slab bacon, diced
• 1 1/2 pounds pork butt, fat well trimmed, in 1-inch chunks, patted dry
• 1 cup finely diced celery
• 1/2 cup finely diced shallots
• 1/2 tablespoon dried sage
• Salt and ground black pepper
• 1/2 cup dry red wine
• 2 cups chicken stock
• 1/2 ounce dried porcini
• 3/4 cup French or Umbrian lentils
• 1/2 cup heavy cream
• 3 tablespoons chopped celery leaves

1. In a 3-quart saute pan or casserole, heat bacon on medium-high until fat starts to render.
2. Shuffle bacon to one side of the pan, add pork and cook about 10 minutes, turning, until pork is lightly browned (though you do not have to be too fussy about it).
3. Add celery and shallots, reduce heat to medium-low and cook about 10 minutes more, stirring until vegetables soften.
4. Add sage and season with salt and generously with pepper.
5. Add wine.
6. Bring to a simmer.
7. Add chicken stock and stir in porcini and lentils.
8. Cover and cook on low 45 minutes to an hour, until pork and lentils are tender.
9. Stir in cream, bring to a simmer and check seasonings.
10. Scatter celery leaves on top.
11. Serve from the pan or transfer to a shallow bowl.

bacon, pork butt, celery, shallots, sage, salt, red wine, chicken stock, porcini, umbrian lentils, heavy cream, celery

Taken from cooking.nytimes.com/recipes/1016042 (may not work)