pastilla

 

Ingredients

Ingredients (for 6 people):

- 4 Montbéliard sausages

- 500g pork chop

- 500 g semi-salted pork knuckle

- 600g green lentils

- 2 onions

- 2 cloves garlic

- 2 carrots

- 30 g of lard

- 2 cloves

- 1 stalk of celery

- Thyme

- Laurel

- 10 peppercorns

- Salt

- Ground pepper

- 1 bouquet garni

Preparation

Let the pork pieces desalinate for 2 hours in cold water. Rinse the meat.

Pour a little water into the bottom of the pot.

Place the meat in the casserole. Add 1 carrot, and 1 onion studded with cloves, peppercorns, thyme, and bay leaf. Cover with cold water.

Bring everything to a boil.

Skim and then simmer gently for 1 hour 45 minutes over low heat (or 45 minutes in a pressure cooker to go faster).

Drain while keeping a small bowl of broth.

Cut the carrot and celery into brunoise and chop the onion.

Sweat the vegetables in the lard, then add the washed lentils.

Wet with 3 times the volume of the lentils. Add the crushed garlic and the bouquet garni.

Bring to a boil, then simmer, covered, over low heat for 20 to 30 minutes.

Drain the lentils and return them to the pot.

Prick the sausages and cut the meat into pieces.

Place the meats and sausages on the lentils, moisten with the meat juice at the height of the lentils and simmer covered over low heat for 30 minutes