Les Lentilles aux Couennes

Lentils with preserved pork rind

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

South-Western cooking is unique in its use of the skin off a pork joint which is not cooked with the roast to make crackling but is cut off and preserved separately in its own fat – couennes confites – to enrich soups or vegetable dishes. Perhaps the most delicious way these are then used is in combination with green lentils, which need some kind of fat to enrich them and their sauce. Les lentilles aux couennes is a truly winter dish and you