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Zoe's Farm

Ermin Street

Lambourn Woodlands

Berkshire

RG17 7TR

© 2018 by 1963 Agency

Confit of Pork

Updated: Oct 3, 2018

Pork Confit is divine. There’s no other way to describe it. What makes it a dish for a special occasion is the time it takes to cook. However, once it’s prepared and in the oven, it takes care of itself, leaving you to attend to the rest of your menu, entertain your seasonal houseguests over a lengthy game of Monopoly or just put your feet up and watch Netflix.


The idea of cooking something in such an obscene amount of oil for half of the day might put you off, but once you’ve sampled the intense flavour and melting texture of the pork, you’ll wish you had the time to do it more often.


Because the slow cooking and oil act to preserve the meat, it can be stored in your fridge for up to one month, but the flavour is so immense that your guests will likely eat it all in one go.


Because of the long cooking process, which means your oven will be occupied for most of the day, you might prefer to make it in advance. You can easily reheat it by wrapping in foil and placing it the oven on a medium heat for 20 – 30minutes.

Confit is not fast food. However, it is seriously well worth the wait.



Ingredients


1.2Kg Pork neck (boned)

100g smoked salt

1 – 2 litres vegetable oil

6 fat cloves of garlic

2 sprigs of Rosemary

1 Bay leaf

2 sprigs of Thyme

Large ovenproof dish with a lid


Method


Cut the pork neck into portions that will fit in the ovenproof dish. Rub the salt into the pork, wrap in foil or clingfilm and refrigerate overnight or for around 6 hours.

Prior to cooking, rinse the salt off the meat and dry thoroughly.

Preheat your oven to the lowest heat. Roughly chop the garlic and rosemary and rub into the meat.


Place the pork in the ovenproof dish along, scraping up the stray bits of garlic and rosemary to go in with it. Add enough vegetable oil to completely submerge the pork.

Place the lid on the dish and place in the oven for 7 -10 hours. Check on it occasionally (2 or 3 times) gently turning the meat.


Once cooked, the meat can be eaten straight away (you will need to drain the fat and absorb excess with kitchen paper) or, you can store the meat submerged in the cooking oil in a tightly sealed container for up to a month.


The cooking fat can be saved and is excellent for cooking roast potatoes