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Confit de Porc
Confit of Pork
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
When sealed with a cloth topped with a layer of salt, then covered in sturdy paper, confit de pore will keep several months in an earthenware crock.
Ingredients
| pork shoulder, cut in six pieces |
Method
Tie each piece of pork in a compact bundle. Put them in a shallow dish, sprinkle with the coarse salt and leave in the refrigerator overnight or for 2 nights, depending on the strength of flavour you want.
When ready to cook the pork, wipe it to remove excess salt. Melt the lard in a heavy pot and leave until cool but not set. If using the oven, set it at low (150°C/300°F). Add the pork