Authentic home cooking from France, with US measurements. 
Petit Salé with Lentils
Petit salé refers to pieces of pork preserved in salt: shank, belly, and shoulder are layered with coarse salt to keep them air-tight. Remember, refrigerators didn't exist at one time, and salt was a practical way to preserve meat without spoiling it.
Pigs were slaughtered in winter, and the fresh meat was salted in large jars to ensure preservation for several months.
One of the iconic dishes of French cuisine with petit salé is petit salé with lentils: a comforting winter dish...
Petit Salé with Lentils
Petit salé refers to pieces of pork preserved in salt: shank, belly, and shoulder are layered with coarse salt to keep them air-tight. Remember, refrigerators didn't exist at one time, and salt was a practical way to preserve meat without spoiling it.
Pigs were slaughtered in winter, and the fresh meat was salted in large jars to ensure preservation for several months.
One of the iconic dishes of French cuisine with petit salé is petit salé with lentils: a comforting winter dish...
Open in Cookpad AppSteps
- 1
Start by desalinizing your pork pieces by soaking them in cold water for 2 hours. Change the water every 30 minutes.
Remove the meat from its soaking container, then place it in a large pot. Cover with cold water, ensuring the meat is submerged. Add pepper, but do not add salt. Add thyme and bay leaf. Cook for about 2 hours.
- 2
Meanwhile, prepare the lentils.
Peel the carrots, wash them, and slice them into rounds.
Peel the onion and stud it with the cloves.
Combine everything in a second pot. Add the bouillon cube, a little salt, and pepper. Cover with water, bring to a boil, and let simmer on low heat for about 20 minutes.
- 3
When the meat is cooked, remove it from the pot. Cut the different pieces into large cubes. Place them on top of the lentils, add one or two ladles of the meat's cooking broth, then cover and let simmer on very low heat for another 20 to 30 minutes, ensuring the lentils don't stick (if they do, add a little broth).
- 4
For serving, remove the onion studded with cloves. Place the lentils on the serving dish, and lay the pieces of meat on top. Serve hot, with mustard.
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
-
-
Boneless turkey white and dark meat roast
-
-
Traditional Moong-Urad daal pakode
-
High-protein pea, spinach & walnut pesto pasta
-
-
-
Low Carb (Keto-Friendly) Sugar Cookies
-
-
-
MaplewoodRoad -
-
-
-
Hire-Katsudon (fried fillet pork on rice)
-
-
-
-
-
M3s kitchen -
