Pork Belly Confit

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

1. Preheat your oven to 300°F (150°C).
2. Generously season the pork belly on all sides with salt and freshly cracked black pepper, ensuring an even coating.
3. 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.
4. Pour the rendered duck fat over the pork belly, ensuring it is fully submerged for optimal cooking.
5. Cover the baking dish tightly with aluminum foil to retain moisture and place it in the preheated oven.
6. Cook for approximately 4 hours, or until the pork belly is tender and easily pulls apart with a fork.
7. Once cooked, carefully remove the pork belly from the baking dish and transfer it to a wire rack to cool slightly.
8. Increase the oven temperature to 450°F (230°C).
9. Place the pork belly skin-side up on a baking sheet lined with parchment paper.
10. Roast in the oven for 20-30 minutes, or until the skin is crispy and golden brown, watching closely to avoid burning.
11. Remove from the oven and let it rest for a few minutes before slicing into portions.
12. Serve the pork belly confit with your choice of side dishes, such as creamy mashed potatoes, tangy pickled vegetables, or a fresh green salad.