Page title and description

Meat mains
Salted pork with lentils
Ingredients
- 40g sea salt
- 30g celery salt
- 2 bay leaves
- 6 juniper berries
- 700g belly pork
- 2 onions, roughly chopped
- 2 large carrots, roughly chopped
- 4 celery sticks, roughly chopped
- few peppercorns
- 300g puy lentils
Method
Prep time:
10 min
PT10M
Cooking time:
2h
PT2H
-
Step 1
Grind the salts, bay leaves and juniper berries in a pestle and mortar and rub evenly into the pork. -
Step 2
Place the meat in a plastic bag in the fridge and leave for anything from two days to week, turning each day. -
Step 3
Take the meat out of the bag and rinse under a cold tap, then place in a saucepan, cover with cold water and bring to a simmer, then replace the cooking liquid with fresh water. -
Step 4
Add the stock vegetables and peppercorns and simmer very gently for an hour and a half. -
Step 5
Remove the pork and strain, but don't discard the water. Rinse the lentils, tip into a warm saucepan and add the pork liquid. Gently boil until the lentils are done, but not mushy (about 20-25 minutes), and drain. Add more water if necessary. -
Step 6
By this time the pork should be cool enough to handle. Using a sharp knife, carefully remove the rib bones and cut the meat into thick slices. Place them in a serving dish on top of the lentils and put it in the oven to reheat. Serve with lots of Dijon mustard.