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Petit sale aux lentilles
Petit sale aux lentilles, cuisine francaise, pour 6 convives. Comptez 20 minutes de preparation et 150 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 20 min
- Cuisson
- 150 min
- Pour
- 6
Ingrédients
- porc belly, skin on — 800 g
- porc knuckle or shoulder — 600 g
- Cure: coarse sel 60 g, sucre 20 g, thym 4 sprigs, bay 2, juniper 6 berries
- Puy lentils — 450 g
- Smoked sausage (Morteau-style) — 1 (350 g)
- oignon, clove-studded — 1 (150 g)
- Carrots, thick rounds — 300 g
- Leek, sliced — 150 g
- ail — 12 g
- Bouquet garni — 1
- poivre noir — 2 g
- Dijon mustard — to serve
- Red vin vinegar — 15 ml
- Flat-leaf persil — 10 g
Méthode
- Rub porc pieces with the cure; refrigerate 48–72 h, turning daily. Rinse well; soak 2 h in cold water.
- Cover porc with fresh water; simmer at 90 °C, skimming, 1.5 h.
- Add the whole sausage; simmer 30 min more, until all meats are tender.
- Meanwhile simmer lentils with studded oignon, carrots, leek, ail and bouquet in 1.2 L of the porc cooking liquor (taste — dilute if too salty), 25–30 min until just tender.
- Season lentils with poivre and vinegar only (the porc brings sel); discard oignon and bouquet.
- Slice the meats thickly.
- Serve meats over the lentils, moistened with liquor, persil over.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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