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Recipe

  • 1Immerse the pork belly and spare ribs in a container filled with cold water. Leave the meat to soak for at least 2 hours. Rinse the meat and place in the cooking recipient. Cover it with cold water.
  • 2Start cooking the meat for 30 min.
  • 3Remove the pieces of meat. Empty and rinse the cooking recipient. Place the pieces of meat in the recipient. Add the bacon, the sausage cut into 2 halves, the peeled and sliced carrots, the finely sliced onion, the peeled spring onions, the bay leaves and the juniper berries. Season with salt and pepper.
  • 4Pour in the white wine and cover so as to fill 2/3 of the recipient. Cook once again for 30 min and add the lentils.
  • 5Close the pressure cooker and cook for a further 15 minutes. Serve the cured pork with gherkins and strong mustard.
  • 6You could also use plate bone-in or shoulder. Mix the leftovers of this recipe with vegetable stock to make a soup.

Cured pork with lentils

Medium
Cooked with

Recipe

  • 1Immerse the pork belly and spare ribs in a container filled with cold water. Leave the meat to soak for at least 2 hours. Rinse the meat and place in the cooking recipient. Cover it with cold water.
  • 2Start cooking the meat for 30 min.
  • 3Remove the pieces of meat. Empty and rinse the cooking recipient. Place the pieces of meat in the recipient. Add the bacon, the sausage cut into 2 halves, the peeled and sliced carrots, the finely sliced onion, the peeled spring onions, the bay leaves and the juniper berries. Season with salt and pepper.
  • 4Pour in the white wine and cover so as to fill 2/3 of the recipient. Cook once again for 30 min and add the lentils.
  • 5Close the pressure cooker and cook for a further 15 minutes. Serve the cured pork with gherkins and strong mustard.
  • 6You could also use plate bone-in or shoulder. Mix the leftovers of this recipe with vegetable stock to make a soup.

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