Confit of Pork Belly with Rich Sherry Lentils

A ‘confit’ of any meat really means a preserve. This is a process of cooking the meat in fat, then storing the meat encased and covered in the fat. Kept chilled, the meat will keep for at least a month. There is, of course, more to the technique than just preserving. The method of slow cooking in the fat keeps the meat very moist and tender. The pork belly should be bought already portioned. Simply ask your butcher to prepare it for you, boned and skinned.

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