Best 2 Pork Confit Recipes
Pork confit is a traditional French dish made from slowly cooking pork in its own fat. This method of cooking results in tender, flavorful meat that falls off the bone. Pork confit can be served as a main course or used as an ingredient in other dishes. The process of making pork confit is simple, but it does require some time and patience. The pork is first cured in a mixture of salt, pepper, and herbs, then it is cooked slowly in its own fat until it becomes tender. The fat from the pork can be used to make rillettes, a spreadable pork pâté, or it can be used to flavor other dishes.
Here are our top 2 tried and tested recipes!
PORK CHOPS WITH RED ONION CONFIT
Steps:
- Slice the onion very thinly. Melt the butter in a frying pan, add the onions, season with salt and pepper and cook gently, stirring occasionally, until soft, about 15 minutes. Add the vinegar and reduce until the liquid evaporates, about 1 minute. Remove from the heat.
- Sprinkle the pork chops with salt, pepper and sugar. Fry until golden and cooked through, about 5 minutes per side. (If they are lacking in fat, you may need to add a little oil or butter, or both, to the pan to fry them.) Serve with a spoonful of red onion confit on top.
PORK CONFIT
Steps:
- Combine first 8 ingredients in large bowl. Add pork; turn and rub to coat well. Cover and chill overnight.
- Preheat oven to 275°F. Place onions, garlic, thyme sprigs, and rosemary sprig in large ovenproof pot. Pat pork dry with paper towels and place atop vegetables in pot. Pour enough melted lard over pork to cover by 1 inch. Cover and place pork in oven. Roast until pork is tender, turning occasionally (keep pork covered with lard at all times), about 4 hours.
- Using slotted spoon, transfer pork to another large bowl, packing tightly. Strain liquid in pot into 4-cup measuring cup; discard solids in strainer. Allow juices to settle at bottom of cup, about 15 minutes. Carefully pour enough fat from cup over pork in bowl to cover by 1 inch. Pour juices from bottom of cup into resealable plastic freezer bag; seal and freeze to use for making thePork Cassoulet (it's also great as a sauce). Cover and refrigerate pork at least 2 weeks and up to 2 months (keep pork covered with fat).
- Rewarm pork confit to melt lard. Drain pork before using.
- *A dried herb mixture available in the spice section of many supermarkets and at specialty foods stores. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
Tips:
- Choose the right cut of pork. Pork shoulder or pork belly are the best choices for confit, as they are fatty and flavorful.
- Dry-brine the pork for at least 12 hours. This will help to draw out moisture and allow the pork to absorb the flavors of the brine.
- Use a heavy-bottomed pot or Dutch oven. This will help to distribute the heat evenly and prevent the pork from sticking to the bottom of the pot.
- Cover the pork completely with duck fat or oil. This will help to keep the pork moist and prevent it from drying out.
- Cook the pork at a low temperature for a long period of time. This will help to render the fat and make the pork fall-apart tender.
- Let the pork cool completely before serving. This will allow the flavors to develop and the pork to firm up.
Conclusion:
Pork confit is a delicious and flavorful dish that is perfect for a special occasion. By following these tips, you can make sure that your pork confit turns out perfect every time.
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