French Green Lentils Stew with Salted Pork

Steps

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1. 1
   Rub the pork shoulder, shank, and ribs thoroughly with coarse salt. Cover and refrigerate overnight to draw out moisture through the salt's action.
   ▶ ≈0:22
2. 2
   The next day, drain the salted meat and rinse it thoroughly. Soak in cold water for 30 minutes and repeat to remove excess salt.
   ▶ ≈0:36
3. 3
   Prepare vegetables for the broth: gather celery, onions, garlic, carrots, leek, and herbs.
   ▶ ≈0:45
4. 4
   Transfer the desalted pork and sausage to a large pot or Dutch oven. Cover with cold water, bring to a boil, and cook for 1 hour, skimming off scum throughout cooking.
   ▶ ≈0:59
5. 5
   While the meat cooks, rinse and blanch the green lentils for 5 minutes, then drain and set aside.
   ▶ ≈1:11
6. 6
   Add the lentils to the pot along with the prepared vegetables, herbs, and ground black pepper. Cover and simmer for 1 hour.
   ▶ ≈1:24
7. 7
   Add the carrots and cook for an additional 1 hour. Total cooking time is approximately 3 hours.
   ▶ ≈1:30
8. 8
   Allow the stew to cool completely and refrigerate overnight. Letting the stew rest overnight allows all the flavors to soften and blend harmoniously into one cohesive dish.
   ▶ ≈1:43
9. 9
   When ready to serve, cut the bacon into lardons and cook in a pan until crispy.
   ▶ ≈2:10
10. 10
    Remove the lardons and reheat the stew in the same pan to infuse it with the bacon flavor.
    ▶ ≈2:23