Check if the lentils have to be soaked first. Some lentils have soak for at least an hour or two. Fill a large pan with 9 cups (2 l) of cold tap water and add the onion, garlic, black peppercorns, cloves, juniper berries, fresh rosemary, bay leaves and chicken bouillon cube.

Also add the soaked salted pork.

Place the pan over high heat and bring all the ingredients to a good boil. Skim any foam that forms on top of the water. Then turn the heat to medium-low, cover the pan and simmer the pork and remaining ingredients for 90 minutes. After that, add the (soaked and drained) lentils and diced carrot.

Turn the heat up a little and cook the lentils and carrots with the pork until tender for about another 30 minutes. After that remove the pork from the pan and drain the cooked lentils and carrots: you can keep (or freeze) that beautiful cooking liquid and use it as a flavorful broth for soups or sauces!

Discard the cooked onion, bay leaves and garlic. Scoop the lentils and carrots onto deep plates. Slice the pork up and add it to the lentils. Serve hot.