Poached Pork Shoulder with Poppy Mustard Sauce & Lentil Salad

Season the meat with salt and pepper and brown it with a little bit of oil in a frying pan. Then put it in a saucepan and cook – covered with boiling hot salted water – at the lowest temperature for 90 to 120 minutes. Season with coriander seeds, juniper berries and cloves. After one hour add the root vegetables.

For the dressing, cook the mustard seeds in salted water for half an hour, then mix with salt, grape seed oil, mustard and pepper.

Cook the lentils in water within 15 to 20 minutes. They should still be al dente. When they are cooked, drain them. In a frying pan, sauté the onion cubes with oil until light yellow, then add the very fine vegetable cubes and the still hot drained lentils. Toss everything well. Season with salt, pepper and balsamic vinegar. Immediately before serving, fold in the parsley.

Dressing: Place a mound of lentil salad on each plate, along with two slices of meat. Spread a teaspoon of the poppy mustard sauce on each slice of meat.

Drink: Uwe Lemke recommends a freshly tapped Pils.

Tip: The cooking stock makes a good base for a soup or stew, respectively.

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