Cut the pork rind and fat from the meat into small pieces. Cut the meat into 4 pieces.
Fry in lard. Chop onions and garlic. Add half to the meat. Add spices. Add 1/2 liter of clear soup, cook for 45 minutes. Rinse lentils, cook in rest of clear soup for 30 min. Fry the diced bacon.
Add remaining diced vegetables, garlic and onion. Stew for 5 minutes until soft. Add drained lentils. Season to taste. Serve everything.
Tip from Armin Rossmeier: make lentils in mineral water.
Pork cheeks should be pre-ordered from your butcher. When preparing in hot poultry broth form, they remain juicy and do not leach. Soak the lentils the day before in mineral water.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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