Pork cheeks on lentil salad

Ingredients for 2 servings:

• 150 g lentils
• 300 ml water
• 1 bunch of soup vegetables
• 1 onion(s)
• salt and pepper
• Pork (1 pork cheek)
• 3 juniper berries
• 1 bay leaf
• olive oil
• Balsamic vinegar
• ½ tsp sugar
• Thyme

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean half of the vegetables and the onion, cut into small cubes, and sauté in a little olive oil. Add the water and lentils, season with salt and pepper. Add the chopped thyme. Bring everything to a boil and simmer over low heat for 30 minutes. The lentils should have absorbed all the water; if not, drain well in a sieve. Transfer to a bowl, mix in a dash each of olive oil and balsamic vinegar, and season with salt, pepper, and sugar. Clean and roughly dice the rest of the vegetables. Sauté in a little olive oil and add about 2 cm of water. Add salt, pepper, juniper berries, and bay leaf, and bring to a boil. Add the cheek and simmer for about 1 hour. Remove, season with salt and pepper. Arrange the lentil salad on plates, slice the cheeks, and arrange on top. Pour over a little balsamic reduction.