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Pork Belly Confit Recipe Video
|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)|
Calories 1615 Calories from Fat 1414
% Daily Value*
Total Fat 157 g241.2%
Saturated Fat 59.9 g299.3%
Trans Fat 0 g
Cholesterol 216.3 mg
Sodium 1094.4 mg45.6%
Total Carbohydrates 4 g1.4%
Dietary Fiber 0.82 g3.3%
Sugars 1 g
Protein 27 g53.8%
Vitamin A 0.9% Vitamin C 2.7%
Calcium 5.6% Iron 14.2%
*Based on a 2000 Calorie diet
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.
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.
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.