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Salted Pork with Red Split Lentils- Pork Sale ek Lantir
Prep Time
2 hrs
Cook Time
1 hr
 

This creamy Salted Pork with Red Split Lentils- Pork Sale ek Lantir-is a traditional and popular Seychellois dish packed with protein.

Course: Main Course
Cuisine: Creole
Keyword: lentils, salted Pork
Servings: 4
Author: The Creole Melting Pot
Ingredients
  • 500 g red split lentils (no need to soak)
  • 500 g salted pork  
  • 1 litre water -to boil pork.
  • 1 litre water - for lentils
  • 1 litre Pork stock (the cooking liquor)
  • 1 tsp crushed ginger
  • 1 tbsp vegetable oil
  • ½ tsp turmeric-optional
  • 4 cloves garlic-crushed
  • ½ onion-chopped 
  • salt& pepper
Instructions
Prepare Salted Pork

  1. Put salted pork in a bowl and wash to remove all surface salt.

  2. Soak in fresh water for about 2 hours.

  3. Remove it from soaking liquid and wash very thoroughly under running water to further remove any surface salt.

  4. Transfer to a pot and add about one litre of water and gently simmer for about 30 minutes

  5. Remove the pork from cooking liquor, allow it to cool and cut into bite-size portions.

  6. Keep the cooking liquor because the flavour secret of the dish is using the cooking liquor in which the salted pork was cooked as stock for the dish instead of water.

Prepare the Lentils

  1. Put the lentils in a strainer and rinse them under running water until water runs clear.Drain well and set aside.

  2. In a medium size pot, add oil and sweat the chopped onion. Then add garlic,ginger, and stir for a minute or so. Stir in the lentils and add half of the water and mix thoroughly and bring to a boil over medium-high heat.

  3. Skim any scum from the surface. Lower the heat cover the pot with a lid and gently simmer, about 30 to 40 minutes allowing the lentils to really break down and give a comforting, creamy texture.  You will have to constantly stir the lentils to stop it from sticking to the bottom of the pot and more importantly,to check on the consistency of the lentils as it will thicken as it progressively absorbs the water. You may have to add the extra water as you go for you to get this creamy consistency.

Finishing the dish

  1. Once the lentils are cooked and the consistency is correct, stir in the salted porkmeat and simmer for another 15 minutes.

  2. Cover the pot so that the moisture stays in the lentils as well as preventing the  lentils from bubbling  and splashing everywhere.  Make sure you stir it every couple of minutes so that it doesn't stick to the bottom.

  3. The lentils should still stay creamy.  If it is too thick you will need to thin it out with some water, or you may decide to add some of the cooking liquour in which the pork was boiled. This will also add that extra flavour. Be careful though, always add a little a a time and check for the level of saltiness because the cooking liquor may make your dish too salty. If it is too salty use plain water.

  4. Your end product should be of a creamy texture but not too thick as it will keep on thickening when cooling down.

  5. Season with pepper and add salt if required.

Recipe Notes

 

In Seychelles we prefer to cook our lentils until it becomes extra creamy 

 

Leftovers can be stored in an airtight container in the fridge for up to a week. This dish will thicken in the fridge, but it will thin out again when it's heated. You can always add an extra splash of water, if needed, to thin it to the required consistency .