Petit Salé aux Lentilles

Name: Petit Salé aux Lentilles (Salt Pork with Lentils)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: For 6
Cuisine: French
Ingredients: Salt-cured pork spare ribs 600 g; Bouquet garni 1; Leek 1; Carrots 2; Pork butt 1; Salt-cured pork loin 600 g; Bay leaves 2; Duck fat 3 tablespoons; Lentils 200 g; Smoked streaky bacon 200 g piece; Onion studded with 4 cloves 1; Morteau sausage 1

Salt Pork with Lentils

Preparation info

For
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Salt-cured pork spare ribs 600 g
Pork butt 1
Smoked streaky bacon

Europe
France
Main course
Mediterranean

Method

Cook the meats, except for the Morteau sausage, in a large volume of water with the bouquet garni and the leek for about 1 hour 30 minutes. Add the sausage after 1 hour of cooking.
Peel and cut the carrots into large dice. Simmer the lentils with the carrots, onion and bay leaves for 30 minutes.
Drain, melt the duck fat, add the lentil mixture, season