Anne Willan

Petit Salé aux Lentilles

Salt Pork with Lentils

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

‘Petit salé’, Tightly salted’, refers to the salt pork cooked with lentils in this bistro standby. The best cuts are shoulder, blade roast or spare ribs.

Ingredients

300 g lentils

Method

At least one day before cooking, prepare the pork: bring a quarter of the water to a boil in a small pot and add the herbs, garlic and spices. Cover and simmer for 10 minutes. Meanwhile, heat the salt, saltpetre and sugar in the remaining water, stirring until dissolved. Strain the herb-flavoured boiling water into this mixture and cool completely. Put the meat in a large container (not metal)