Salted Pork with Lentils

If your salted pork is very salty, blanch it first: place the pork in a pot of cold water, bring to a boil, then drain. Repeat if necessary. Cut the pork into large chunks.

Rinse the green lentils thoroughly under cold running water. Peel and finely dice the carrots and onion. Mince the garlic cloves.

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat (around 160°C). Add the diced carrots, onion, and minced garlic. Sauté for 5-7 minutes until softened and fragrant.

Add the blanched pork chunks and rinsed lentils to the pot. Pour in the chicken or vegetable broth, ensuring the ingredients are well covered. Add the bouquet garni.

Bring the mixture to a gentle simmer, then reduce the heat to low (around 100-110°C), cover, and let it cook for about 1 hour and 30 minutes, or until the pork is very tender and the lentils are cooked through but still hold their shape.

Remove the bouquet garni. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Remember the pork might still contribute some saltiness.

Serve the Petit Salé aux Lentilles hot, with a dollop of good Dijon mustard on the side for an authentic French touch. Enjoy, mes amis!