Pork Cheeks on Lentil Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g lentils
- 300 ml water
- 1 bunch soup greens
- 1 onion (s)
- salt and pepper
- Pork (1 pork cheek)
- 3 juniper berries
- 1 bay leaf
- olive oil
- Balsamic vinegar
- 0.5 teaspoon ½ sugar
- thyme
Print Recipe
Pin Recipe Instructions
- Clean half of the soup greens and the onion, cut into small cubes and sweat in a little olive oil. Add water and lentils, salt and pepper. Add the chopped thyme. Bring everything to the boil and cook on a low heat for 30 minutes.
- The lentils should have completely absorbed the water, otherwise they should drain on a sieve. Put in a bowl, mix in a dash of olive oil and balsamic vinegar, season with salt, pepper and sugar.
- Clean and roughly dice the rest of the soup greens. Sweat in a little olive oil and pour in water approx. 2 cm high. Add salt, pepper, juniper berries and bay leaf and bring to the boil. Put in the cheek and let simmer for about 1 hour. Take out, season with salt and pepper.
- Arrange the lentil salad on plates, cut the cheeks into slices and serve on top. Pour a little balsamic vinegar reduction.
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