Salted pork with lentils Recipe

Like blanquette and poule au pot, petit salé (salted pork with lentils) with its salted spareribs and green lentils, is a classic French recipe! This recipe can be eaten hot or cold, according to taste.




45 min
Heat treatment time

Salted pork with lentils

Ingredients list

1.5 kg salted pork: belly or spareribs

1.5 kg salted pork: shoulder

1 kg salted pork: smoked belly

2 kg green lentils

5 carrots

3 large onions

1 bouquet garni

Salt and pepper

Number of servings


Jar suggestion

Le Parfait Super Jars
All products


  1. Soak the meat in cold water to desalt it, changing the water once or twice. After 3 hours, drain the meat. Put it into a large stew pot, cover with water and cook the pork by simmering gently for 2 hours.
  2. Meanwhile, peel the carrots and onions. Slice the carrots then chop the onions.
  3. Remove the meat and set it aside. Keep the stock.
  4. In a stew pot, fry the onions and carrots with a little oil then add the green lentils and cover with the stock (if necessary, add water: lentils should be cooked in 3 times their volume of liquid) add the bouquet garni and simmer gently for 20 minutes.
  5. Meanwhile, cut the portions of meat to make: 11 pieces of shoulder, 11 pieces of belly, 11 pieces of smoked belly.
  6. Fill each 1 litre Le Parfait Super jar with 2 ladles of drained lentils then a layer consisting of a piece of each meat and cover with 2 ladles of drained lentils. Finally cover with the cooking juices of the lentils, up to 2 cm from the edge.
  7. Close and immediately proceed with heat treatment of your salted pork and lentils for 1 1/2 hours at 100°C.

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