Confit Of Belly Pork
Here’s a recipe that is not for the faint hearted! I recommend that you make your last will and testament and have all your affairs in order before attempting this dish. If you are on a diet you may as well stop reading now and go and do some exercises.
For the rest of us this is pork belly, the tastiest cut of pork, slowly cooked in pork or goose fat.
It is an adaptation of a recipe by Jim Drohman of Le Pichet bistro Seattle. Enjoy.
- 1.5 Kg belly pork rind removed and cut into strips 1 inch by 3 inches
- 1 Tbs black pepper
- 1/4 Tbs ground cinnamon
- 1/4 Tsp ground cloves
- 1/4 tsp ground all spice
- 1-2 bay leaves, crumbled
- 5 sprigs fresh thyme
- handful bacon cure salt
- rendered pork or goose fat
- Mix all the spices together in a large bowl along with the curing salt.
- Toss in the strips of pork and coat well with the mixture.
- Wrap the coated pork tightly in cling film and leave in the fridge at least overnight but preferably 24-36 hours to marinade.
- Remove pork from the fridge and lightly rinse off the excess seasoning under the tap and pat dry with kitchen roll.
- Place the pork in a heavy casserole dish on the hob and completely cover with the melted fat of your choice.
- Slowly bring the fat to a simmer and then transfer to a cool oven 120C and leave uncovered for 2-3 hours.
- Remove from the oven and let the pork cool in the fat
Your confit of belly pork is now ready, all that remains is to reheat it. Remove the pieces of pork from the fat and scrape off the excess, reheat by placing in a hot oven for 10 minutes, fry in a dry pan, the coating of fat stops it sticking, or deep fry it for a few minutes until crisp and then drain on kitchen roll. The method you use does not really matter even deep frying is not going to add to the fat content, remember this is not a health food!
Serve with a green salad with a vinaigrette dressing, or with grainy mustard and a chunk of crusty bread. My favourite is to serve it unadorned with a cold beer whilst watching the rugby on the telly!