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.
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Ahmed lalon
[email protected]Pork confit is one of my favorite dishes. I love the crispy skin and the tender meat.
Rimaz Nasvi
[email protected]This looks delicious! I can't wait to try it.
Shiza Khan
[email protected]I've always wanted to try pork confit, but I was intimidated by the process. This recipe makes it seem much more manageable. I'm definitely going to give it a try.
Rana Kayyum
[email protected]Pork confit is a delicious and impressive dish, but it does take some time to make. If you're short on time, you can always buy pre-cooked pork confit from the store. It won't be quite as good as homemade, but it will still be tasty.
Terry Ware
[email protected]This was my first time making pork confit, and it was easier than I thought it would be. The pork was incredibly tender and flavorful, and the crispy skin was the perfect finishing touch. I will definitely be making this again.
Sok It2
[email protected]I've made this recipe several times and it always turns out perfectly. The key is to cook the pork slowly and gently, so that the meat becomes tender and flavorful. I like to serve it with a simple salad and a glass of red wine.
Lucky Ncube
[email protected]Pork confit is a classic French dish, and this recipe is a great way to make it at home. I love the crispy skin and the tender, fall-off-the-bone meat. I served it with roasted potatoes and green beans, and it was a hit with my family.