Posted in Recipes

Pork Belly Confit

Before we begin, I want to say that what I doing in this experiment is a Confit in only the loosest sense of the word. As readers will recall from my post on Pork Belly, not only do my wife and I really enjoy eating the meat, I love cooking with the rendered fat. Unfortunately, fresh Pork belly only appears in our stores infrequently so, when I see it, I tend to grab as much as I can. Yesterday, I picked up about four pounds of it and I decided that, rather than just save the rendered fat from separate batches, I would render it all at once and use it as a covering the cooked slices so that they will be handily available for quick cooking as needed. As I am brining the pork slices first, I will in fact be adopting much of the basic process for making a confit… Continue reading “Pork Belly Confit”