Recipe: Pickled Pork with Lentils

Name: Petit salé aux lentilles
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 portions
Ingredients: 600 g de travers de porc fermier 1/2 sel1 jambonneau arrière fermier 1/2 sel1 saucisson à cuire de 450 g (Morteau par exemple)1 oignon piqué de 3 clous de girofle1 gros bouquet garni1 feuille de laurier2 petites carottes de sable épluchées8 g de mignonnette de poivre (poivre écrasé avec le cul d'une casserole)500 g de lentilles vertes du puy ou blondes de St Flour trempées 2 heures à l'eau froide100 g de petits oignons grelots épluchés100 g de petits lardons fumés blanchis5 cl de vinaigrette (facultative)30 g de petits lardons de lard gras

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (13 reviews) Other dishes

Prep 30 min

Cook 90 min

Total 2h

Servings 6 serv.

Ingredients for 6 servings

Pickled pork with lentils for 6 guests:
600 gr of spare ribs, slightly salted
1 knuckle of ham, slightly salted
1 cooking sausage, weighing 450 gr
1 onion, spiked with 3 cloves
1 large bouquet garni
1 bayleaf
8 gr of pepper, roughly crushed (with the back of a pan)
500 gr of green lentils, soaked 2 hours in cold water
100 gr of small pearl onions, peeled
100 gr of tiny bacon strips, smoked and scalded
5 cl of of mustard vinaigrette (optional)
30 gr of fatty bacon, cut into tiny strips

Step-by-step directions

Put the onion, the bouquet garni, the meat (soaked in cold water for 15 minutes) and the pepper in a large pot and cover with water. Slowly bring to a boiling point and leave to cook for 1 hour and 30 minutes being careful to remove any froth that forms on the surface. After one hour has gone by you may add the sausage, pricking it first in several places so that it will cook evenly.

Cook the bacon strips and the pearl onions in a saucepan.

Sweat the mixture for 5 min and then add the lentils, bayleaf, some pepper and cover with twice the volume of water. DO NOT SALT !!!

Keep cooking for approximately 1/2 hour and taste the lentils from time to time. Once they are tender you may add some fine salt.

There are 2 ways you can serve this dish:

You may either place the drained lentils in a dish and then add the pieces of meat and sausage on top... or you may serve the meat separately and serve the lentils with some vinaigrette, as well as some chopped herbs.

You may also serve these lentils with a nice grilled salmon steak or with an escalope of duck foie gras, simply divine! You may also blend the lentils to make a soup, adding some diced smoked duck (it is also excellent if you can add some diced and cooked foie gras too).

PS: Many colleagues recommend not to soak lentils but I believe that soaking is an essential step in order to succeed in giving this dish a smooth consistency.

Lardons Travers de porc Plat traditionnel