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Pork Belly Confit

Prep Time25 minutes
Cook Time12 hours
Total Time12 hours 25 minutes
Course: Main Course
Cuisine: French
Servings: 4
Author: Nikolay's Kitchen

Ingredients

Pork Confit

  • 700 g Pork Belly with Skin on
  • 800 g Duck Fat, Lard or Cooking Oil

Confit Salt

  • 2 cloves Garlic
  • 3 Bay Leafs
  • 1 bunch Chopped Thyme
  • 1 tbsp Sea Salt
  • Ground Pepper

Instructions

  • To make confit salt, combine garlic, herbs, salt, and ground pepper. Sprinkle it in a baking dish.
    Add the pork, skin-side up. Rub with the confit salt. Place in the fridge covered for 24 hours to cure.
    Preheat oven to 110C. Remove the confit salt from the pork and dish. Discard. 
    Pour melted duck fat, lard, cooking oil or combined fat mixture. Cover with foil. Bake for 6 hours or until very tender.
    Cool in the oil, cover, and store in the fridge for up to 10 days. 
    Preheat oven to 220C.  Cut into 2-2.5cm-thick slices.
    Line baking dish. Drizzle over 1 tablespoon reserved oil. Add pork, skin-side up. Roast for 15-18 minutes or until crisp.
    Serve with some vegetables and balsamic reduction.