Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
For 4 people
1/ Prepare the Pork Belly: Pierce the pork belly in several places with a fork. Rub it generously with salt, pepper, and herbs like rosemary. Wrap it tightly in plastic wrap and refrigerate. (Traditionally, salt-cured pork for Petit Salé is left to marinate for three days to fully develop its flavors. (If you’re short on time, rub the pork belly with salt, pepper, and herbs, and let it rest for at least 2 hours in the refrigerator. While not as deep in flavor as the traditional method, it’s still delicious and satisfying.)
2/ Simmer the Pork Belly: Remove the rosemary and bay leaves from the pork belly and place it in a pot. Cover with cold water and bring to a boil over medium heat. Skim off any foam that forms, then cover and simmer on low heat for 1 hour.
3/ Rinse the Lentils: Rinse the lentils thoroughly under running water and drain in a colander.
4/ Prepare the Vegetables: Finely chop one onion. Cut the carrots (about 100g) and celery (50g) into bite-sized pieces. Peel the other onion and insert 3 cloves into it.
5/ Sauté the Vegetables: In a separate pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until they begin to soften.
6/ Add the Lentils: Stir the lentils into the pot with the vegetables. Add a little more olive oil and lightly sauté everything together.
7/ Simmer the Lentils: Add the garlic cloves (whole and peeled), rosemary, 1–2 bay leaves, and the clove-studded onion to the pot. Pour in 1 liter of water, ensuring it covers the ingredients by about 2–3 cm. Cover the pot and simmer over low heat for 15 minutes. Add a pinch of salt midway through to adjust the flavor.
8 /Add the Pork and Sausages: After the pork belly has simmered for 1 hour, add it to the pot with the lentils. Prick the sausages in a few places with a fork and add them as well. Continue to simmer over low heat for another 30 minutes.
9/ Plate and Serve: Once everything is cooked, slice the pork belly and arrange it on a plate along with the lentils and sausages. Sprinkle with chopped parsley and serve with a side of mustard for the finishing touch. Enjoy!
⭐️Tips: Enjoying Petit Salé, a Classic French Dish⭐️
⭐️ Maille Mustards: Grain and à l’ancienne: Petit Salé pairs wonderfully with mustards from the renowned French brand Maille, such as their Grain Mustard (Moutarde à grains) and Old-Style Mustard (Moutarde à l’ancienne). The balance of tanginess and spice enhances the dish beautifully. Add some cornichons on the side, and you’ll have the perfect pairing for beer or wine.
⭐️ Choosing the Right Sausage: In France, Montbéliard sausages are traditionally used for Petit Salé, but any coarsely ground sausage that you can easily find locally will work well. Choose one with a robust flavor to complement the dish.
⭐About Herbs: My recipe uses rosemary and bay leaves, but feel free to experiment with other herbs. Thyme or oregano also pair beautifully with Petit Salé, so don’t hesitate to try different combinations to suit your taste.
⭐Puy Lentils: A Superior Choice: Puy lentils, a specialty of the Auvergne region, are small and richly flavored, making them a particularly delicious option for Petit Salé. While regular lentils are perfectly fine, the unique taste and texture of Puy lentils elevate the dish to another level. If you can find them, they’re well worth a try!
⭐️Traditional Petit Salé from the Auvergne Region: Petit Salé is a beloved traditional dish from the Auvergne region, typically made with salt-cured pork cuts such as belly (Poitrine de porc), shoulder (Échine de porc), or shank (Jarret de porc), and Montbéliard sausages. In our family, we simplify the recipe by using just pork belly and coarsely ground sausages, as three types of meat would be too much for us to finish. Even with fewer ingredients, it’s still hearty and satisfying. If you’d like to try the traditional version with all three cuts, remember to adjust the water amount accordingly for an even richer and deeper flavor.
⭐️Ideas for Leftover Petit Salé: Petit Salé tastes even better the next day as the flavors continue to develop. Check out my blog (Leftover Petit Salé? Try These Tasty Ideas!) for creative ways to use leftovers and discover some delicious ideas!
Founder of @Umami Sans Frontières
