Classic French Semi-Salted Pork Knuckle with Puy Green Lentils and Coarse Pepper
- Semi-salted pork knuckle
1 kg 200 g - Puy green lentils
300 g - Large onions
2 - Garlic cloves
2 - Butter
100 g - Bouquet garni
1 - Coarse pepper
- Salt, ground pepper
- Soak the pork knuckle in cold water for 1 hour. Drain, then place in a large saucepan with the bouquet garni, 1 minced onion, 1 degermed and crushed garlic clove, and coarse pepper.
- Cook uncovered over low heat in a small amount of broth for 90 minutes, until tender.
- Meanwhile, place the lentils in a saucepan, cover generously with water, add 1 minced onion and 1 degermed, crushed, and chopped garlic clove. Simmer over medium heat for 30 minutes, until only 2 tablespoons of liquid remain. Stir in the butter in chunks and adjust seasoning with salt and pepper.
- Arrange the lentils in a large serving dish (like a square salad bowl). Top with the pork knuckle from its cooking broth. If the lentils seem dry, add a splash of the knuckle's cooking juices.
