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Pork Belly Confit
Experience the extraordinary flavors of Pork Belly Confit, a luxurious dish that marries culinary tradition with indulgent richness. This French delicacy involves slow-cooking succulent pork belly in rendered duck fat, allowing the meat to absorb the aromatic essence of garlic and fresh thyme. The result? Tender pork that melts in your mouth, complemented by a perfectly crispy skin that adds a delightful crunch to every bite. Historically, confit was a preservation method used to extend the life of meats before refrigeration became commonplace. Today, it serves as a testament to the art of traditional cooking. Pair this delectable dish with creamy mashed potatoes or tangy pickled vegetables for a harmonious balance that will dazzle your dinner guests.
Ingredients
- Pork belly
- 2 pounds, skin-on
- Rendered duck fat
- 2 cups
- Fresh thyme
- 4-5 sprigs
- Garlic
- 6 cloves, minced
- Black pepper
- 1 teaspoon, freshly cracked
- Salt
- 1 tablespoon
Instructions
- Preheat your oven to 300°F (150°C).
- Generously season the pork belly on all sides with salt and freshly cracked black pepper, ensuring an even coating.
- In a baking dish, arrange the pork belly and scatter the minced garlic and fresh thyme sprigs around it, allowing the fragrant aromas to infuse into the fat.
- Pour the rendered duck fat over the pork belly, ensuring it is fully submerged for optimal cooking.
- Cover the baking dish tightly with aluminum foil to retain moisture and place it in the preheated oven.
- Cook for approximately 4 hours, or until the pork belly is tender and easily pulls apart with a fork.
- Once cooked, carefully remove the pork belly from the baking dish and transfer it to a wire rack to cool slightly.
- Increase the oven temperature to 450°F (230°C).
- Place the pork belly skin-side up on a baking sheet lined with parchment paper.
- Roast in the oven for 20-30 minutes, or until the skin is crispy and golden brown, watching closely to avoid burning.
- Remove from the oven and let it rest for a few minutes before slicing into portions.
- Serve the pork belly confit with your choice of side dishes, such as creamy mashed potatoes, tangy pickled vegetables, or a fresh green salad.
Tips
- For an extra depth of flavor, consider adding a splash of white wine or apple cider vinegar to the duck fat before cooking.
- If you prefer a sweeter note, feel free to add a tablespoon of honey or maple syrup to the seasoning mix.
- Leftover pork belly confit can be stored in the fat in an airtight container in the refrigerator for up to one month.
Dietary Information
Servings: 4-6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 4 hours 30 minutes Calories: 700 Fat: 65g Carbs: 2g Protein: 25g Sodium: 800mg Sugar: 0g
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