Melt the butter, briefly sauté the lentils and vegetables, pour in the wine and stock, bring to the boil. After half the cooking time (see packet), add the licorice sweets, season, add the stock and finish cooking the lentils.
Place all the ingredients up to and including the pink pepper in an oven-proof dish and cover with foil. Oven bake for approx. 20 mins. in the centre of an oven preheated to 120°C. Strain the liquid into a small pan, add the stock, season and reduce to a syrupy consistency.
Remove from the fridge 1 hour before cooking, then cut lengthways into strips approx. 2 cm thick, pour the soy sauce over and briefly marinate. Heat the clarified butter in a frying pan, brown for approx. 1/2 minute each side, keep warm in an oven at 60 °C for approx. 5 mins.
To serve, arrange the lentils, compote and meat on plates, pour over the sauce and garnish each dish with one strip of Lardo.