Pork Confit
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
62
Sourness
34
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Coarse Kosher Salt2 tsps
Herbes De Provence (*)2 tsps
Ground Black Pepper1 tsp
Sage (chopped fresh)1 tsp
Ground Coriander1 tsp
Ground AllspiceDirections:
1
Combine first 8 ingredients in large bowl
2
Add pork; turn and rub to coat well
3
Cover and chill overnight
4
Preheat oven to 275°F
5
Place onions, garlic, thyme sprigs, and rosemary sprig in large ovenproof pot
6
Pat pork dry with paper towels and place atop vegetables in pot
7
Pour enough melted lard over pork to cover by 1 inch
8
Cover and place pork in oven
9
Roast until pork is tender, turning occasionally (keep pork covered with lard at all times), about 4 hours
10
Using slotted spoon, transfer pork to another large bowl, packing tightly
11
Strain liquid in pot into 4-cup measuring cup; discard solids in strainer
12
Allow juices to settle at bottom of cup, about 15 minutes
13
Carefully pour enough fat from cup over pork in bowl to cover by 1 inch
14
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)
15
Cover and refrigerate pork at least 2 weeks and up to 2 months (keep pork covered with fat)
16
Rewarm pork confit to melt lard
17
Drain pork before using
18
Combine first 8 ingredients in large bowl
19
Add pork; turn and rub to coat well
20
Cover and chill overnight
21
Preheat oven to 275°F
22
Place onions, garlic, thyme sprigs, and rosemary sprig in large ovenproof pot
23
Pat pork dry with paper towels and place atop vegetables in pot
24
Pour enough melted lard over pork to cover by 1 inch
25
Cover and place pork in oven
26
Roast until pork is tender, turning occasionally (keep pork covered with lard at all times), about 4 hours
27
Using slotted spoon, transfer pork to another large bowl, packing tightly
28
Strain liquid in pot into 4-cup measuring cup; discard solids in strainer
29
Allow juices to settle at bottom of cup, about 15 minutes
30
Carefully pour enough fat from cup over pork in bowl to cover by 1 inch
31
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)
32
Cover and refrigerate pork at least 2 weeks and up to 2 months (keep pork covered with fat)
33
Rewarm pork confit to melt lard
34
Drain pork before using
35
*A dried herb mixture available in the spice section of many supermarkets and at specialty foods stores
36
A combination of dried thyme, basil, savory, and fennel seeds can be substituted
37
*A dried herb mixture available in the spice section of many supermarkets and at specialty foods stores
38
A combination of dried thyme, basil, savory, and fennel seeds can be substituted