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Pork Belly Confit

tdjtx's picture
Ingredients
  Cracked black pepper 1 Tablespoon
  Sea salt 2 Tablespoon
  Pink salt 1⁄2 Teaspoon
  Ground cloves 1⁄3 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Dried thyme 1 Teaspoon
  Bay leaves 2 Medium, crushed
  Pork belly 3 Pound
  Dry white wine 1 Bottle (1 l) (Drinkable wine)
  Lard 3 Pound
  Oil 2 Tablespoon
Directions

GETTING READY:
1)Cut the pork belly into 1 inch wide strips each and remove the rind if any.
2)In a bowl mix all the dry ingredients and cover the pork belly.
3)Place the pork belly in a bowl, add white wine and refrigerate for 24 hours.

MAKING:
4)Remove the meat out of the brine and rinse thoroughly.
5)Preheat the oven at 275 degrees.
6)In a pan melt the lard and place the the meat in it and bring it up to a simmer and turn the heat off.
7)Place it in a baking dish and cook in the oven for 3 hours uncovered.
8)Transfer the lard and the meat to a tray and refrigerate till use.

SERVING:
9)In a pan heat oil and a portion of the preserved refrigerated meat and fry till golden brown.
10)Serve with your choice of sides or a mix green salad and tart vinaigrette and some mustard.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Feel: 
Meaty
Method: 
Baked
Ingredient: 
Pork Belly
Servings: 
10
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