Petit salé aux lentilles

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.