“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!!