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Spicy salted pork
| Preparation : 20 min | Resting : - |
| Cooking : 1 hr 25 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 4
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| 2 | carrots (200g) |
| 1 | onion |
| 2 | cloves |
| 2 | shallots |
| 1 | bouquet garni |
| 1 | l water |
| 500 | g unsmoked gammon joint (cubed) |
| 125 | g thickly sliced chorizo |
| 400 | g Puy green lentils |
| 100 | g stoned prunes |
| 100 | g dried apricots |
| ½ | tsp paprika, cumin, cinnamon |
| salt, pepper |
| 1 | Wash and peel the carrots; cut in 5mm slices. Peel and halve the shallots; set the carrots and shallots aside. |
| 2 | Peel and halve the onion; prick with the cloves. Put the shallots, onion, bouquet garni, prunes and apricots in the metal bowl, add 500ml water and the cubed meat. Run the SIMMER programme. |
| 3 | Then, add the chorizo, lentils, carrots and the remaining water, which should cover the lentils; season with pepper. |
| 4 | Add the paprika, cumin, cinnamon and salt and pepper. Restart the SIMMER programme for 55 minutes. Before serving, taste and adjust the seasoning. |
© Hachette Livre (Marabout) 2016
Chef’s tip
To desalt the gammon yourself, place it in a bowl of cold water for 2 hours, changing the water regularly.
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