After having canned asparagus, Yves Camdeborde now offers you to preserve cooked dishes over time. He was inspired by a recipe for salty to cook pork belly.
For 4 people
1 high enough Dutch oven
2 "Perfect" style jar, capacity 1 liter
1 large Dutch oven (or sterilizer)
1 kilo of pork belly
500 gr of green lentils from Puy
1 tablespoon turmeric powder
1 tablespoon coriander seed
1 teaspoon of peppercorns
3 tablespoons coarse salt
Take the time to carefully read the instructions for the jar used.
If you use a sterilizer, strictly follow the instructions for use.
Wash and peel the vegetables carefully. Cut the onions in half and leave the carrots whole. Cut the breast in 4 lengthwise.
In the Dutch oven put 3 tablespoons of olive oil, roast in the coriander and pepper, 1 to 2 minutes. Add the breast pieces and all the vegetables.
Moisten to height and bring to a boil. Well skimmed and add the turmeric and coarse salt and cook at a very low boil for 1 hour 45 minutes.
At this time, add the lentils and cook for 5 minutes. Check the seasoning.
Take your 2 jars, arrange in each 2 pieces of pork belly and fill with lentils and cooking. Close your jars.
Place the jars upright and set in your Dutch oven (or sterilizer). Cover with water (3 cm above the jars). Bring to a boil and leave to sterilize for 1 hour. Allow the jars to cool completely in the Dutch oven after sterilization.
Remove the jars from the Dutch oven when they are cold, check the tightness of the jars, dry them well, place a label with date and title on them.
Keep your jars in a dry and cool place away from light.