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Stage 9: Slow-cooked salted pork with lentils recipe (petit salé aux lentilles)
- Cuisine: French
- Serves 2-3
Stage 9: Issoire - Saint Flour
In Saint Flour, one of the most rustic French towns of this year's Tour de France, the locals love pork meat and small goods. Gabriel talks to an artisan who makes outstanding smallgoods, including ham and salami. In the kitchen top French chef, Philippe Mouchel, prepares slow-cooked salted pork with lentils - another great dish of the region.
You need to plan ahead when preparing this dish.
Ingredients
500g pork belly60g sea salt
2 tsp cracked pepper
3 sprigs of thyme
1 onion, pierced with a clove
3 cloves garlic, crushed
2 carrots, whole
A 10cm piece of leek
2 bouquet garni, made up of 1 bay leaf, 2 sprigs of thyme and a few parsley stalks
30g pork fat
2 shallots, chopped
80g bacon, diced
1 ½ cups lentils, boiled for 2 minutes then drained
3 cups chicken stock
1 tbsp butter
2 tbsp chopped parsley
Preparation
Place the pork belly on a plate and rub generously with sea salt. Season it with pepper and thyme, then wrap in plastic film and refrigerate for at least 8 hours.Place the salted pork in a pot and add the onion pierced with a clove, the garlic, carrots, leek and one bouquet garni. Cover with water, bring to a simmer and simmer for 2-3 hours until tender.
Heat the pork fat in a pan. Add the shallots and stir for 1 minute. Add the bacon, stir well, then add the lentils. Cover with the chicken stock, add the remaining garlic and bouquet garni and simmer until the lentils are soft. Stir in a little butter.
Drain and slice the pork.
Serve the lentils with a few carrots and the sliced pork. Sprinkle with parsley.
If you wish, serve with mustard or a salad dressing with herbs.
If you enjoyed this Stage 9: Slow-cooked salted pork with lentils recipe (petit salé aux lentilles) then browse more French recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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