Spicy salted pork with chorizo
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26 rates
Preparation : 20 min
Cooking : 1 h 15
Total time : 1 h 35 Rest : 0 min
4 people
1 tsp cumin
1 tsp paprika
1 tsp cinnamon
2 cloves
1 bouquet garni
1 pinch salt
1 pinch pepper
100 g dried apricots
100 g dried prunes
1 L water
2 carrot
1 onion
2 shallots
400 g of green lentils
500 g unsmoked gammon joint
125 g mild chorizo
Associated products
Tips
If you need to desalt the pork yourself, immerse it in a cold water bath for 2 hours, changing the water regularly.
RECIPE STEPS
1
Peel the carrots and slice them about 5 mm thick.
Peel and halve the shallots, then set aside.
- 2 shallots
- 2 carrot
2
Prick the onion with cloves.
Cut the meat into large 4 cm cubes.
- 2 cloves
- 1 onion
- 500 g unsmoked gammon joint
3
Put the ingredients and 0.5L water into the metal bowl. Run the program.
- 1 bouquet garni
- 0.5 L water
- 1 onion
- 2 shallots
- 500 g unsmoked gammon joint
- 2 carrot
Simmering
30:00 / 1A / 95°C
4
Cut the chorizo into thick slices.
Pit the prunes.
- 100 g dried prunes
- 125 g mild chorizo
5
At the end of the program, add the ingredients and the remaining water (which should just cover the lentils).
- 0.5 L water
- 400 g of green lentils
- 125 g mild chorizo
6
Season with pepper, add the ingredients and run the program.
Occasionally stir the mixture to ensure even cooking.
If needed, add salt to taste.
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp cinnamon
- 1 pinch salt
- 100 g dried apricots
- 100 g dried prunes
- 1 pinch pepper
Simmering
55:00 / 1A / 95°C
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
