Confit of Pork from The Cooking of South West France by Paula Wolfert
“You mustn’t write your book until you witness the ritual killing of a pig, ” chef Alain Dutournier told me. “That’s how you’ll understand how important pigs are to us. They’re one of...
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Ingredients
- Large pinch of dried thyme, crumbled, or 1 sprig fresh, leaves only
- 2 to 4 tablespoons coarse kosher salt
- 4 to 6 cups rendered duck or pork fat (see Notes, below)
- 1 teaspoon whole peppercorns, lightly crushed
- 3½ pounds pork butt or boned pork shoulder or blade end (see Notes, below)
- ½ small head of garlic cut crosswise
- 1 whole clove
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