“Petit salé” (“Salted” pork) gets its name and its taste from a pork butcher tradition which consists in salting the pork meat to aid its conservation. Pieces of pork, like the “palette” (shoulder) and bacon, are immersed in a brine, a very salty kind of stock.
This recipe is a real classic in French family cuisine. For me, it is kind of a comfort dish as it really reminds me of my childhood and the delicious meals my mom cooked then (and still does when we get together). So here is her recipe. And believe me, the hardest part in this recipe was not preparing the dish in itself but getting it out of my mom’s head because she does everything intuitively so when I asked her to tell me each step of the recipe and the quantities of each ingredient she got completely blocked. But after several attempts we finally got it out and written down!!
« Petit salé » (salted pork) with lentils
Course: Main dishesCuisine: French cuisineDifficulty: Easy4
servings10
minutes1
hour30
minutesIngrEdients
2.6 pounds (1.2 kg) salted pork hocks
118 to 135 fl oz (3.5 to 4 L) water
2 onions
1 bouquet garni (a bunch of rosemary, thyme and bay leaf)
2 or 3 carrots
11oz (about 300g) green lentils
Instructions
- Rince the pork hocks with cold water to remove excess salt
- Pour the water in a French oven (or equivalent)
- Peel one onion and put it in the French oven. Add the pork and bouquet garni. Bring to a boil and let it cook for about 1h30 minutes or until the meat is tender.
- Peel the carrots and the second onion and cut them roughly.
- Rince the green lentils with cold water then transfer them to a saucepan with 5 times their volume of cold water. Add the carrots and onion. Bring to a boil and let it cook for 20 to 25 minutes or until lentils are tender. And voilà! Serve with Dijon mustard.
Bon appétit !
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