Tonno di Chianti (tuna of Chianti/pork confit)
Ancient Tuscan recipe: Pork confit takes 78 hours to prepare, perfecting flavor for salads or starters—skip long waits with this guide from Living a Life in Colour.
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Cooking tools:
- Pan
- Stove
- Fork
- Airtight container
- Refrigerator
- Sous vide circulator
- Vacuum sealer
- Zip-top bag
Ingredients
- 500 grams pork shoulder, rinsed, dried and sliced 3-4 cm thick
- 40 grams coarse sea salt
- 3 bay leaves
- 4 black peppercorns, whole
- 2 juniper berries
- 750 mls white wine
- 500 mls extra-virgin olive oil
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