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Simple and delicious pork confit. Outstanding confit will always win raves!

Updated on June 27, 2007

Savory and tender pork confit

photo credit: www.thepassionatecook.com
photo credit: www.thepassionatecook.com

pork confit

A very simple pork confit

Confit of pork is pretty sinful. Taking a fatty cut of pork and braising it very slowly in its own rendered lard isn't going to qualify as "heart smart", but once is a while, man is a confit a treat.

Confit sounds like the kind of thing that would be really hard to make, but the reality is that confiting meat is really foolproof and forgiving, and will result in a rich, tender, and succulent meat, just about every time.

You can confit a lean cut like a pork loin, which is generally pretty tasteless, and it will turn out savory and delicious, or you can really go for the gold, and start with a cut like the shoulder, neck, or dare I say it, the belly, and produce something truly superb.

For pork confit, all you really need is a cut of pork, and enough rendered fat to completely submerge that meat while you slowly bake it in a very low oven for a period of hours. Please follow the link bellow for instructions on how to render pork fat, if you don’t already know how.

A pork confit will be sensational, is so easy, and sounds really impressive. Perfect fare for easy entertaining, or just an enjoyable family meal. Traditionally, confits were used as a means to preserve meat before the advent of refrigeration, and meats were heavily salted prior to being cooked, to ensure that they would not spoil. The instructions as follows are meant for a confit that will be eaten within a few days of cooking. You can enjoy a confit on the same day as you make it, but it will taste better if you allow the meat to sit in the fridge, submerged in its own fat, for at least one day.

Easy pork confit

The instructions as follow are pretty general, because making a confit, is very easy and forgiving.

As much pork as you want to cook. The shoulder, pork neck roast or belly are the tastiest parts, but any pork can be confited to good effect.

Salt, pepper, and spices or herbs.

Rendered pork fat.

The night before you plan to make the confit, cut the meat into 2 inch cubes, and lightly rub with salt and pepper, and any other spices or herbs that you wish to include. Thyme, sage and rosemary are very commonly used (be careful with rosemary or sage, as they can overpower the meat. Use about 1 Tbls of dried thyme, and about 1 Tbls fresh sage or rosemary (dried sage and rosemary aren’t very good) for a couple of pounds of meat. Crack lots of pepper over top, and sprinkle salt all over the meat. Let rest in the fridge overnight.

The next day, rinse off all the spices and salt, and place in casserole dish, with enough warmed liquid lard to completely submerge all of the meat.

Place in a preheated 250 degree oven, and cook until very tender, about 3-4 hours.

It will be best if you let it cool in its own fat, and give it at least one night in the fridge before serving, but you can serve it right away.

To serve, take the meat out of the fat, and reheat the meat in a hot oven, until the meat is warmed throughout, and the exterior has turned a rich dark brown.

Serve this confit with any sides that would go well with roast pork. Apples in any form will always work well, as will any fruit chutney, or fruit sauce.

The pork lard can be reserved, and kept in the fridge for another confit, or some really fantastic roasted or fried potatoes down the road!

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    • profile image

      hinse57 

      6 years ago

      Making it for the first time , hoping for the best! Dec 29 2011

    • profile image

      Jules Rules 

      7 years ago

      Made it the other day. Excellent with roast tatties, carrot & swede mash, and cabbage. Add a sumptious gravy and Bob's yer mother's brother!

      It will be gone in a few days, less than a week at most, so I didn't bother will the salt.

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