Cured Pork Shoulder with Green Lentils

🛒Ingredients (Grocery List)

• 1 1/2 pounds Salt-Cured Pork Shoulder

• 1/2-pound Green Lentils

• 1 Carrot, peeled and halved lengthwise

• 1 Onion stuck with 1 whole Clove

• 1 Garlic clove, crushed

• 1 Bouquet Garni made with Parsley, Thyme, and Bay Leaf

• Salt and Pepper

🍴Serves: 4

⏰Prep Time: 10 min

⏱️Cook Time: 2 hours

Plus 3 hours soaking

🥣Instructions

1. In a large bowl of water, soak the Pork for 2 to 3 hours, changing the water several times. Drain.

2. Bring a large saucepan of water to a boil over medium-high heat. Add the Pork and cook for 5 minutes. Drain.

3. Fill the same saucepan with water and bring to a boil over medium-high heat. Add the Lentils and boil until almost tender, about 20 minutes. Drain.

4. In the same saucepan, combine the Pork with the Lentils, Carrot, Onion, Garlic, and Bouquet Garni. Barely cover with water. Cover and bring to a boil over medium-high heat, then reduce the heat to low and cook for 1 hour and 30 minutes. Season with Salt and Pepper halfway through cooking.

💡Tips

• If the Pork Shoulder is partially cured, it doesn’t need the long soaking. You can simply run cold water over it to remove any excess salt.

• Green Lentils that are tender keep their shape but are easily crushed between the fingers. Beware of package cooking times, which are often too short, especially for older lentils. Also, people who have trouble digesting beans should cook them for at least an hour.