Le Confit de Porc

Preserved pork

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

The best confit is made from the loin or fillet, boned and trimmed, but you can also use cuts from the shoulder and leg. The meat should be cut into parcels of about 300 g (10 oz) and well tied with thread so that it keeps it shape during the cooking. Bear in mind that the meat is destined to be stored in glass preserving jars or stone pots and will shrink in the cooking, so the exact size of each piece of meat will depend on the shape and size of your preserving container and whethe