3 Steps to Perfect Pork Belly Confit
Tender potatoes confit with crispy edges, served with mustard vinaigrette and bitter greens for a delicious and contrasting taste experience.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.farmison.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Colander
- Skillet
- Mixing bowl
- Whisk
- Serving bowl
- Plate
- Refrigerator
- Airtight container
Ingredients
- 750g pork belly, skin scored
- 4 tbls. coarse sea salt
- 10 cracked black peppercorns
- 2 bay leaves
- 4 cloves garlic, peeled & sliced
- 2 shallots peeled & sliced
- 1 tsp thyme leaves
- 500ml chicken schmaltz or duck fat
- 400g baby potatoes
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