Le petit salé aux lentilles from Magrets & Mushrooms: More Country Recipes from South-West France by
During the winter, the country people (and of course the wholesalers and butchers) will have put away joints of pork breast and salted them for future use. The degree of saltiness can vary, so the ...
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Ingredients
- 2 tsp Dijon mustard
- 4 tsp ginger paste
- 2 tbsp butter
- 8 slices of pork belly (about 600 g)
- 2 medium-sized carrots, sliced
- 2 bay leaves
- 250 ml. chicken stock
- 1 large onion, cut into thin rings
- salt
- pepper
- 2 tbsp duck or goose fat
- 12 peppercorns
- 300 g lentilles du Puy
- 150 ml chicken stock
- 1 shallot, finely chopped
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