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.
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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