Poitrine de porc confite aux pommes

Pork Belly Confit with Apples

banner

Preparation info

  • Serve

    4

    • Difficulty

      Medium

    • Ready in

      5 hr

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

I love pork and the moisture and flavour of its delicate fat. If you buy it trimmed of fat, you buy it trimmed of flavour! The meat also dries out and loses its goodness. Animals raised as free-range have a far more varied diet, which makes their meat deliciously succulent – perhaps we notice the improvement in succulence with free-range pigs more because they are bred to be fatter than other animals. For me, the fattier cuts, such as pork belly, are best roasted first and then braised long and slow. I promise, they are well worth the wait.

Ingredients

    Method