Photograph of the finished Petit salé aux lentilles

France · Thịt heo muối hầm đậu lăng Petit salé

Petit salé aux lentilles

2 hr Hands-on time + 24 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.4 kg
  • Photograph of Lentils Lentils 600 g
  • Photograph of Coarse salt Coarse salt 240 g
  • Photograph of Carrot Carrot 2.4
  • Photograph of Onion Onion 2
  • Photograph of Celery Celery 240 g
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Dijon mustard Dijon mustard 80 g

Method

  1. 1 Rub coarse salt all over the pork belly and refrigerate for 24 hours to firm up the meat and allow the salt to penetrate.
  2. 2 Rinse off the salt and soak the beans in cold water for 1 hour; if you don't soak them, the whole pot of beans will be too salty to eat.
  3. 3 Boil the meat in fresh water with onions, cloves, and thyme for 70 minutes.
  4. 4 Add the lentils, carrots, celery, and garlic to the pot and cook for another 35 minutes.
  5. 5 No additional salt was added during the process; the cured meat was already salty enough for the entire pot.
  6. 6 Slice the meat into thick slices, arrange them on the lentils, and serve with Dijon mustard.

With an appliance

  • Pressure cooker 1 hr

    Replace steps 3-4: pressure boil the meat for 25 minutes, release the pressure naturally, then open the lid and cook the lentils for 25 minutes.

Start cooking