Sumac Pork Cutlets With Brussels Sprouts And Lentils

Ingredients

• 175 gm smoked streaky bacon, cut into lardons
• 4 golden shallots, halved
• 500 gm Brussels sprouts, halved
• 2 tbsp sumac
• 4 pork cutlets (250gm each)
• ¼ cup bronze fennel fronds
• Braised lentils with sprouts
• 200 gm small French-style green lentils
• 2 fresh bay leaf
• 2 garlic cloves, bruised
• 2 tbsp extra-virgin olive oil, plus extra, for cooking
• 250 ml (1 cup) red wine
• 250 ml (1 cup) beef stock
• 2 tbsp red wine vinegar