Lentils and Pork

We had some leftover pork, and decided to make the very classic French Dish: Petit-Sale aux Lentilles –(salt pork with lentils) from Paris Bistro Cooking by Linda Dannenberg.

This very hearty dish is the perfect cold rainy weather dish. We use the leftover pork rather than salt pork. It was delicious.

Petit-Sale aux Lentilles

[salt pork with lentils]

Paris Bistro Cooking – Linda Dannenberg

In France, salt pork, or petit-sale, is made from pork belly or hock cured in brine; in the United States salt pork is usually made from pork back fat, a less meaty, fattier cut. Ask your butcher to select for you a particularly meaty piece of salt pork, or substitute a piece of cured pork belly, shoulder, or loin, if available.

salt pork

2  Pounds Meaty Salt Pork, Rind Removed

1  Large Onion, Stuck with 2 Whole Cloves

2  Large Carrots

1  Bouquet Garni   (1 Sprig of Parsley, greens  of 1   Leek, Thyme Sprig, and 1Bay Leaf, Tied in a Square of cheese cloth )

lentil garnish

1  Pound Lentils, Cleaned

4  medium Carrots,   Quartered

2  Medium onions,   quartered

1  bouquet Garni   (same as above)

Salt and Freshly Ground Pepper

2 Tablespoons  Chopped  Fresh Parsley

To prepare the salt pork:

Place the salt pork, onion, carrots, and bouquet garni in a large pot. Cover with cold water and bring to a boil. Lower the heat and simmer for 2 hours, until salt pork is tender.

To make the lentil Garnish:

Place the lentils, carrots, onions, and bouquet garni in a pot and add enough water to cover the lentils by 3 inches. Bring to a boil, then simmer gently for about 1 hour.

When the salt pork is ready, drain and discard accompanying vegetables and bouquet garni. Place the salt pork in the lentils pot and simmer for 30 minutes. (Add water if necessary to prevent the lentils from drying out.) Adjust seasoning. Before serving, remove bouquet garni from lentils.

To serve, slice the salt pork, place it on top of the lentils, and sprinkle with the parsley

SERVES     4