Pickled Porc Belly with Lentils


OMG, this is one pot of yumminess. Again a dish you can have on the champs-elysees Brasserie or a trendy eatery.

You will need pickled porc, because otherwise this dish will not work. Puy lentils on the other hand will bring an earthy, taste to an otherwise rich dish.


  • Pickled Pork Belly or Ribs 800g (your butcher can pickle the meat for you, keep it in the fridge for about 3 days in this case).
  • Smoked sausages 100g, optional (from your continental butcher)
  • Carrots: 150g, cut in sticks
  • Leak: 1 cut in sticks
  • Potatoes: 600g cut in half, you don’t have to peel them.
  • Lentils: 200g.
  • Garlic: 1 clove
  • Thyme: 1 sprig
  • Bay leaf: 1
  • Onion: optionnal


Let’s do it:

  1. In a large pot, place a handful of the vegetables, the herbs, the meat and cover with cold water (add 2 times the volume of lentils if you cook them in the same pot).
  2. Either cook the lentils separately or place them in a colander, in the pot. (I did this to avoid having the lentils all other the place).
  3. Cover, bring to boil, and let simmer for 1.5 hours (you can remove the lentils if they are cooked enough).
  4. Add the rest of the vegetables and optional smoked sausages and cook a further 45min, placing the colander with lentils back in the pot to reheat prior to serving.


Bon appétit,


#lentils #leeks #microbiota #gut #gutflora #guthealth

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