Salt Pork with Puy Lentils (Petit Sale aux Lentilles)

5 from 1 vote

Salt Pork with Puy Lentils (Petit Sale aux Lentilles)

The combination of tender salt pork and puy lentils is a marriage made in heaven. A rich, hearty bowl of smoky, umami flavour that reaches every corner of the home. So inviting, so delicious.

Prep Time20

Cook Time1 40

Soaking time6

Total Time1 40

Course: Main Course

Cuisine: French

Diet: Gluten Free

Servings:

Calories: 1347kcal

Author: Lee

Ingredients

1 lb salt pork (450g)
½ lb smoked sausage (225g)
2 bay leaves
2 sprigs thyme
5 tbsp unsalted butter
1 cup puy lentils
1 carrot (finely diced)
1 celery stalk (finely diced)
1 onion (small, finely diced)
1 sprig sage
1 sprig rosemary
freshly ground black pepper
1 bunch parsley (finely chopped)

Instructions

Pre-soaking the pork

Most varieties outside France need to be pre-soaked. Fill a large bowl with cold water and soak the salt pork for 6 hours in the fridge. Drain the water and rinse the pork before using.
Add the pork to a large pot. Cover with cold water and add the bay leaf and thyme. Bring to a simmer and cook for 1 hour. Add the thick slices of sausages and cook for a further 30 minutes. Remove from the heat and leave in the broth.
While the pork is cooking melt 3 tbsp of the butter in a deep sauté pan over a medium heat until bubbling. Add the carrot, celery, onion and garlic and fry gently for 4-5 minutes until soft.
Add the bay leaf, thyme leaves, sage stem and rosemary along with the lentils and stir well to coat.
Pour in 4 cups water and bring to a simmer. Reduce the heat to low and simmer gently for 25-30 minutes until the lentils are soft, but not breaking apart. Remove from the heat and drain the remaining liquid from the lentils. Fish out the herbs and discard then season with pepper. Set everything aside until the salt pork and sausage have finished cooking.
When cooked, remove the salt pork and sausages from the broth (keep the broth).
Test the salt pork broth for saltiness. If it's very salty, dilute with water until palatable. Add 1 cup of the cooking liquid to the lentils and bring to a simmer. Remove from the heat.
In a bowl or plate make a layer of lentils and arrange a little flaked pork and sausage on top. If your pork has fat, add a little too - it's delicious! Scatter with some fresh parsley (optional) and serve hot.

Notes

How to salt/brine your own pork

Salting pork at home is easy. If you can't find any at the store, follow the simple brining steps to make your own.

Place a slab of meaty pork belly into a deep bowl and cover it by 1-2 inches of cold water by using cup measures.
Add 1tbsp of sea salt for every cup of water you used. e.g. 5 cups water = 5 tbsp salt. Remove the pork and stir the water to ensure the salt is all dissolved then return to the brine. Add a few aromatics like a 1 tbsp peppercorns, 1tbsp juniper berries, thyme sprigs, rosemary sprigs, 1-2 bay leaves etc.
Leave the pork in the fridge covered for 6-12 hours. No more than 24. Rinse the pork and you're good to start cooking.

Serving, storing and suggestions

Serving - Salt pork with puy lentils is best served hot. Make a bed of lentils and top with flaked pork chunks and sausage (and perhaps a little fat!). Scatter the dish with fresh parsley or tarragon.
Sausages - Use smoked sausages like Andouille or Kielbasa, a cooked sausage that's ready to eat.
Lentil substitutions - If you can't get hold of puy lentils, use dried green lentils or brown lentils. Don't substitute with a can of cooked lentils - the flavour needs to be cooked into the lentils and pre-cooked with just turn to mush.
Refrigeration - This dish will stay good in the fridge (in an airtight container) for a week. Add 1/4 cup water before reheating to avoid them drying up.
Freezing - You can freeze in bags or containers for 3+ months. Reheat from frozen or defrost and reheat either in a pan or microwave. In both cases, add a little water to avoid them drying up.

Nutrition