Confit Pork Shoulder with Puy Lentils

Combine the fleur de sel, black pepper, thyme leaves, and minced garlic in a small bowl. Rub the mixture firmly and evenly over the entire surface of the pork shoulder.

Place the seasoned pork in a snug dish, cover loosely, and refrigerate uncured for 12-24 hours to allow the dry cure to penetrate.

Remove the pork from the refrigerator 1 hour before cooking and allow it to come to room temperature. Preheat the oven to 120°C, or 100°C for a fan oven, or gas mark a quarter.

Melt the lard or duck fat gently in a deep, heavy-based Dutch oven or cast-iron cocotte over low heat until fully liquid and just warm (around 60°C), then carefully submerge the pork shoulder so it is fully covered. Cover with a tight-fitting lid and transfer to the oven. Confit the pork in the oven for 3 hours, until it registers an internal temperature of 90°C on a meat thermometer and the meat yields easily when probed — the low, stable fat bath should hold around 80-85°C throughout cooking.

Carefully lift the pork from the fat using tongs and a slotted spoon and set it on a wire rack over a tray; reserve 30 ml of the confiting fat, discarding or straining and storing the remainder for another use.

Heat the reserved confiting fat in a wide sauté pan over medium-high heat until shimmering. Sear the rested pork on all sides for 2-3 minutes per side until the exterior is deep golden brown and lacquered. Remove and rest uncovered for 10 minutes.

While the pork sears, heat the olive oil in a heavy-based medium saucepan over medium heat. Add the diced onion, carrot, and celery and sweat for 8 minutes, stirring occasionally, until completely softened and just beginning to colour at the edges.

Add the sliced shallots to the softened vegetables and cook for 3 minutes, stirring, until translucent.

Pour in the white wine and let it reduce for 3 minutes, stirring to deglaze the pan, until the sharp alcohol aroma dissipates and the liquid is reduced by half.

Add the rinsed lentils and bouquet garni to the pan, pour in the hot chicken stock, and stir to combine. Bring to a gentle simmer over medium heat.

Reduce the heat to low, cover, and cook the lentils for 25 minutes, until they are tender but still hold their shape with a slight bite — they should absorb most of the stock.

Remove the bouquet garni. Stir in the Dijon mustard, red wine vinegar, and chopped parsley; taste and adjust seasoning with fleur de sel and black pepper.

Remove the string from the rested pork shoulder and slice thickly, or pull apart into large chunks. Spoon the lentils into warmed shallow bowls, lay the pork on top, and finish with a few drops of extra-virgin olive oil and a light grind of black pepper.