Poitrine de porc confite aux pommes

Name: Poitrine de porc confite aux pommes (Pork Belly Confit with Apples)
Prep time: 25 min
Cook time: 4 h 30 min
Total time: 4 h 55 min
Yield: Serve 4
Cuisine: French
Ingredients: 4 thyme sprigs; juice of 1 lemon; 1.25 kg/2 lb 12 oz skinless, boneless pork belly, fat layer on; 1 kg/2 lb 4 oz apples; 15 g/½ oz butter; 90 ml/3 fl oz/generous ⅓ cup sunflower oil; 3 onions, quartered; 3 carrots, peeled and halved lengthways; freshly ground black pepper; 1 cinnamon stick, halved; 4 tbsp sea salt; 1 star anise, halved; 1.2 l/40 fl oz/4¾ cups cider

Pork Belly Confit with Apples

Preparation info

Serve
4

Difficulty
Medium
Ready in
5 hr

Appears in

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