Boned half belly of pork or belly slices if need be
bouquet garni of fresh parsley bay thyme
some small onions
Salt the pork for at least four hours, or overnight. You need to cover meat liberally and set aside in the fridge until you’re ready to cook.
Wash the salt off. Pat the meat dry. Place it skin side down in a heavy pan and cover with cold water, add the bouquet garni, and simmer for 50 minutes.
Turn the meat. I like to saute my onions, carrot, celery, bay leaves and herbs and a little good pancetta whilst the pork is simmering. Yes, I know this is a departure from the purist methodology but each to their own. Once the pork has begun to soften I then incorporate the pork and it’s cooking liqueur to the pan of sauteed veg along with the puy lentils to finish off cooking. Traditionally you should also throw in some smoked sausage here but I am not particularly a fan. Serve with some good bread and and even better wine. x