Green lentil stew with salted pork

Rub the pork shoulder, cheek and ribs with coarse salt, cover and refrigerate overnight.

Drain the meat, rinse, and soak in cold water for 30 minutes; repeat.

Prepare the celery, onions, garlic, carrots, leek and herbs for the bouillon.

Put the desalted meat and the sausage in a large pot or Dutch oven, cover with cold water, bring to a boil and cook for one hour, skimming off scum.

Rinse the green lentils and blanch for five minutes; drain and set aside.

Add the lentils to the pot with the vegetables, herbs and ground black pepper; cover and cook for one hour.

Add the carrots and cook for an additional hour (three hours total).

Let cool completely and refrigerate the pot overnight.

To serve, cut the bacon into lardons and cook until crispy; remove the lardons and reheat the stew in the same pan.