Salt Pork with Lentils (Petit Salé aux Lentilles)
Petit salé aux lentilles Say it: puh-TEE sah-LAY oh lahn-TEEL
Petit salé aux lentilles is a classic rustic main dish from the Auvergne region of central France. Lightly salted pork is gently simmered with aromatic vegetables until meltingly tender, then combined with prized green Puy lentils that keep their shape and offer a subtle peppery bite. The result is a deeply savory, earthy one-pot meal traditionally enjoyed in winter as hearty family fare that showcases the famous lentils grown in the volcanic soils around Le Puy-en-Velay.
Salt Pork with Lentils (Petit Salé aux Lentilles)
Petit salé aux lentilles
Pronounced puh-TEE sah-LAY oh lahn-TEEL
- Serves
- 6
- Prep
- 25 min
- Cook
- 1 hr 45 min
- Total
- 2 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place the rinsed salt pork pieces in a large pot and cover generously with cold water. Bring to a boil over high heat, then drain and rinse the meat under cold running water. This blanching removes excess salt for balanced seasoning.
Return the blanched pork to the cleaned pot. Add the clove-studded onion, garlic cloves, bouquet garni, and 8 cups (1.9 L) cold water. Bring to a boil, then reduce to a gentle simmer, skimming off any foam that rises to the surface.
Partially cover the pot and cook at a low simmer for 45 minutes, until the pork is starting to become tender.
While the pork cooks, rinse the Puy lentils under cold water and drain them well; do not soak.
Add the lentils, carrots, and celery to the pot. If the liquid level has dropped, add a little more water so everything is covered by at least 1 inch (2.5 cm). Return to a gentle simmer.
Cook uncovered for another 45-60 minutes, stirring occasionally, until the lentils are tender but still hold their shape and the pork is very soft and succulent.
Remove and discard the bouquet garni, whole onion, and garlic cloves. Stir in the pork fat or oil and several grinds of black pepper. Taste and adjust seasoning if needed; the pork usually provides enough salt.
Stir in the red wine vinegar if using for a touch of brightness. Remove from the heat and let the dish rest for 5 minutes before serving so the flavors meld.
Regional variants
Some Auvergne cooks add a smoked pork knuckle or ham hock along with the salt pork for extra depth. A splash of dry white wine may be added with the vegetables in modern versions, and the finished dish is sometimes sprinkled with chopped fresh parsley.
Cook's notes
- Use authentic lentilles du Puy for their firm texture and earthy flavor; if unavailable, substitute small green lentils and check for doneness a bit earlier.
- Always blanch the salt pork first and taste before adding any extra salt, as the seasoning level varies by brand.
- The dish tastes even better the next day after the flavors have had time to develop.
Serve with
Crusty bread, cornichons or mustard, and a robust red wine such as from Saint-Pourçain.
Make ahead and storage
Can be prepared a day in advance and refrigerated; reheat gently on the stovetop with a splash of water to loosen the consistency.
