Cured Pork Knuckle with Lentils

Cut onion in half horizontally and roast in a frying pan without fat until the cut surfaces are golden brown. Remove peel from carrots and cut coarsely. Clean leeks, cut in half lengthwise and chop coarsely.

2. bring to a boil 4 liters of water with onion in a saucepan, add stilton, make open over medium heat for 2 hours, skimming the turbidity often. half an hour before the end of cooking add leek, carrots, bay leaf, peppercorns, wine, new spice and cloves.

3. in the meantime, put the lentils in cold water, bring to a boil once and do at low temperature for 20-25 min. Just before the end of cooking season with salt. Drain the lentils in a colander. Remove the peel from the carrots and cut them into very narrow slices.

4. melt butter in a saucepan, add carrots and sugar and cook for 2-3 minutes until soft. Add thyme, bay leaf, lentils and stock and do another 4-5 min, seasoning lightly with pepper, salt and vinegar. Remove bay leaf and thyme just before serving.

Remove stilts from stock, cut in half lengthwise along the bone, place on a baking sheet and grill under a heated oven broiler for 4-5 min until pork rind is brown and crispy.

Place lentil vegetables and stilton on preheated plates and bring to table.

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