Confit Pork

Ingredients

• 1.2kg pork belly
• 2kg goose fat (or 2 litres of vegetable oil)
• 70g shallot (2)
• 1 clove of garlic
• 8 pepper corns
• 1 sprig of rosemary
• 2 sprigs of thyme
• 2 bay leaves
• 8cm stick of cinnamon
• 1 teaspoon of salt

Preparation Time: 20 minutes
Cooking Time: 3 hours
Serves: 5

Method

1. Pre-heat the oven to 140°c.
2. Remove the skin from the pork belly (or ask your butcher to do this).
3. Season the pork on both sides with salt & pepper and then roll it up and tie it tightly with string.
4. Fry the pork in a pan until it is brown all over.
5. Peel and quarter the shallot and lightly crush the garlic in its skin.
6. In an oven-proof pot, put the goose fat, shallot, garlic and the rest of the ingredients.
7. Heat the pot on the stove until the fat starts to bubble.
8. Carefully lower the pork into the fat, cover with the surface with a piece of greaseproof paper and put the lid on the pot.
9. Put the pot in the oven and cook for 3 hours.
10. Carefully remove the pork from the fat and allow it to rest for 20 minutes before serving.
11. To serve, remove the string and slice into portions. In the picture, we have served it on braised red cabbage with parsnip purée, a parsnip crisp and pork pan sauce.

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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 2 days in advance. Reheat it without the fat in a 180°c oven for 20 minutes.
Will leftovers be nice? Yes, for up to 3 days.

Notes