No salt needs to be added in the stew since the pork is providing sufficient salt.

Step 1 - Simmer the salted porc

• Cover the pieces of salted pork with fresh cold water and bring to boil.
• Remove the foam that forms at the surface. You probably need to do this regularly for the first 10-15 minutes until no further foam is generated.
• Peel the onion and carrot and cut them into four pieces. Place the clove in the onion so it is easy to remove it from the pot later on.
• Add to the pot the onion, carrot, bay leaf, thyme, and pepper, and let it all simmer carefully for approx 2 hours.
• Remove the onion, carrot, bay leaf and thyme from the pot and throw them away. You have all the taste and nutrition left in the stock.
• Remove approx half of the stock and keep it seperately.

Step 2 - Adding lentils, vegetables, and sausages

• Cut the onion finely, peel the carrots and cut them in slices.
• Heat the olive oil in a pan and quickly fry the onions. They should become tender but not colored. Add them to the pot together with the meat and stock. Add the carrots and the white wine.
• Drain the lentils and add them to the pot. You might need to add some of the stock back into the pot until the lentils are fully covered.
• Let everything simmer for approx 45 minutes or until the lentils are cooked but still a little bit al dente in the middle. Add the sausages to the pot during the last 15 minutes.

Step 3 - Glazed onions (This step is optional and not part of the traditional recipes)

• Prepare this while the lentils are simmering.
• Peel the pearl onions and put them in a saute pan if you have one, if not use a high edged frying pan
• Add 150 ml of water, the butter, sugar and salt and cover with the baking paper as illustrated in the photos above.
• When the water has evaporated, remove the paper and move carefully the onions in the mixture of butter and sugar which should now have a texture of a sirup.
• Add the glazed onions on top when serving.