Name: Le petit salé aux lentilles (Pork belly with lentils)
Yield: Serves 4
Cuisine: French
Ingredients: 150 ml chicken stock; 2 tbsp butter; salt and pepper; 4 tsp ginger paste; 2 bay leaves; 12 peppercorns; 2 medium-sized carrots, sliced; 300 g lentilles du Puy; 1 large onion, cut into thin rings; 1 shallot, finely chopped; 250 ml. chicken stock; 2 tbsp duck or goose fat; 8 slices of pork belly (about 600 g); 2 tsp Dijon mustard

Preparation info

Serves
4

Difficulty
Medium

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

During the winter, the country people (and of course the wholesalers and butchers) will have put away joints of pork breast and salted them for future use. The degree of saltiness can vary, so the degree to which you will need to prepare the meat by prior soaking will depend accordingly. This is the traditional way of cooking them with lentils; simple but eternally popular.