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Recipes

Pork confit

Pork Confit

These cubes of pork confit, also called rillons, can be seared in a pan and served hot with a salad.  If you have trouble finding high quality lard, use small dices of pork fat. It will melt during the slow cooking and make a nice lard.

Ingredients

Method

  1. 1

    Cut pork belly into 3 X 3 in cubes. Rub with salt. Transfer to a plate and refrigerate 24 hours.

  2. 2

    The following day, preheat oven to 250 °F.

  3. 3

    Place lard or pork fat in an ovenproof pot. Add pork and spices. Cover (with a lid or aluminum foil) and place on the center rack of the oven. Cook until the meat is tender and swimming in its own fat, between 2 and 2½ hours. After the first hour, check to make sure the pork is still immersed in the oil.

  4. 4

    Remove dish from the oven and let rest for a few hours until it reaches room temperature. Place pork in individual plastic bags with ¼ cup of fat. Press out any air in the bags as you close them. Refrigerate if you plan on eating them within the next 15 days; otherwise, freeze them.

  5. 5

    Filter fat into a jar and refrigerate. You can also freeze the bouillon found at the bottom of the dish and add it to soups. Be careful- it is flavorful but quite salty.

A variation of the Duck Confit from The Spice Trekkers Cook at Home

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