Place pork slices in a plastic bag, sprinkle with salt, and massage to coat evenly. Seal the bag and refrigerate for at least 6 hours. Cut each pork slice in half.

Wash the lentils and drain them.

Dice the onion into 1cm cubes and mince the garlic after removing its core.

Heat salad oil in a pot over low heat, add garlic and onion, and sauté until fragrant. Add pork and increase to medium heat, cooking until browned on all sides.