Lightly Salted Pork with Green Lentils and Smoked Sausage

What you need

• 600 g (1 lb 5 oz) lightly salted pork belly, in one piece
• 2 smoked pork sausages, Morteau or similar
• 300 g (1 1/2 cups) green lentils, Puy-type, no soaking needed
• 1 onion, peeled
• 3 whole cloves
• 3 carrots, peeled
• 2 cloves garlic, lightly crushed
• 2 bay leaves
• 3 sprigs thyme
• black pepper, freshly ground, to taste
• Dijon mustard, for serving

Method

Restated from the original video

1. 1

   Put the pork in a large pot, cover with cold water and bring slowly to a boil. Boil for 5 min, then drain and rinse the pork to wash off the surface brine.

2. 2

   Return the pork to the pot and add about 2 l of fresh cold water.

3. 3

   Press the cloves into the onion. Add the onion to the pot with the garlic, bay leaves and thyme.

4. 4

   Bring to a boil and skim off the foam. Lower the heat to a gentle simmer, partly cover and cook for 1 hr.

5. 5

   Meanwhile, cut the carrots into 2 cm (3/4 in) chunks and rinse the lentils.

6. 6

   Add the lentils and carrots to the pot. Prick the sausages with a fork and lay them on top. Top up with hot water so the lentils are covered by about 2 cm (3/4 in).

7. 7

   Simmer gently until the lentils are tender but still hold their shape, 25-30 min. The sausages should be cooked through, with no pink inside, and the pork fork-tender.

8. 8

   Lift out the pork and sausages. Fish out the onion, bay leaves and thyme.

9. 9

   Taste the cooking liquid and season with pepper. Add salt only if needed, as the pork is already salty.

10. 10

    Cut the pork into thick slices and the sausages into rounds.

11. 11

    Ladle the lentils with some of their broth into wide bowls, top with the meat and serve with mustard.

Imported from demotivateur.fr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.