Petit Sale Pork and Lentils

Cook Time 2 hours and 30 minutes (+ overnight salting)

Servings 4


1 cup salt flakes 

1/4 cup of sugar 

800g piece of boned pork belly 

4 Toulouse sausages (if hard to find use a smoked sausages from the deli or bratwurst)

400g Puy lentils 

1 large bouquet garni (a small handful each of bay leaves, thyme and parsley) plus an extra small handful of parsley to garnish

4 cloves garlic 

1 onions, studded with 4 cloves

2 carrots, cut into 4cm round chunks

20g butter 

Dijon mustard, to serve


Combine the salt and sugar and place half in a non-reactive container then rest the pork on top. Sprinkle over remaining salt and sugar. Using your hands massage the mixture into the pork. Cover and refrigerate for 4 hours or overnight.

Brush off salt mixture and wash the pork under cold running water. Pat dry. Place in the large pressure cooker or a large pot, covered with water and bring to the boil. Skim off the impurities until the water is clear again. Add the vegetables, lentils and bouquet garnis and cook under pressure 35 minutes or if using a large pot for 1 ½- 2 hours on a low heat. Then add the sausages and cook for a further 10 minutes.

Carefully remove pork and sausages. Discard the bouquet garnis. And add the butter and parsley. Check seasoning it may need a little salt. 

Slice the pork and sausages. Serve lentils and vegetables in shallow bowls along with pork and sausages.


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