Confit Pork Belly | VIDEO RECIPE

May 26, 2016

 

 

First of all, what is confit?

Basically and explained in a rather fast way it is the act of cooking something submerged in oil. Might sound greasy to you, but the result is actually just really succulent. With something like pork, that can easily dry out, it is actually not a bad idea at all. Obviously, the pork belly is already pretty fatty itself, but the crispy skin along with the falling-apart meat. It is awesome. I cannot tell you in any other way. So good. 

 

Yeah, sure a bit more oily than you would if you roasted the pork belly, but it is totally worth the extra calories. 

Watch the Youtube video below for visual steps. Recipe below for details like quantities and steps explained better. 
 


Confit Pork Belly
Ingredients:
1.5 kg pork belly, with no ribs, with skin

2 bay leaves

1 tbs mustard seeds

1 tbs all spice

1 tbs salt

1 tbs rosemary

1 tbs black pepper

1 tbs garlic powder

1.5 liters vegetable oil

Method: 
1. Toast spices (no salt) on a dry pan. Add the salt.  Smash them up in a mortar until a finely ground misture. Rub all over the pork belly. Marinate in fridge for 24 hours or overnight.

2. Dust off excess spices and transfer to a clean tray. Pre-heat oven to 140ºc. 

3. Add the vegetable oil leaving the skin side juuust uncovered. 
4. Cook in oven, "low and slow" for a total of 5 hours at 140ºc. Turn over after 2 hours. Turn again after another 2 hours and let cook skin side up for the last 1 hour. 
5. Drain the oil, let cool completely and put in a press (another heavy tray on top pressing the pork belly down to flatten it out) and store in fridge for 12 hours. 
6. Take out of press, cut in serving sizes and serve reheating the portions on a pan to crisp skin up again or store in fridge for 2 days.



Stay tuned for my next video for plating tip for this recipe. 
 

Cakes & Kisses
Ann-Kristin
 

Plating suggestion: 
 

 

 

BARRIGA DE PORCO ConfitADA
Ingredientes:
1.5 kg barriga de porco sem ossos com courato

2 folhas de louro

1 c. sopa sementes de mostarda

1 c. sopa mistura de especiarias para carnes/caldo granulado

1 c. sopa sal

1 c. sopa alho em pó

1 c. sopa pimenta preta

1 c. sopa alecrim

1.5 litros óleo vegetal

Método: 
1. Tostar especiarias numa frigideira seca a lume média. Adicionar sal. Moer tudo no almofariz.  Cobrir barriga de porco nas especiarias e massajar para que a barriga de porco esta bem coberto delas. Marinar coberto durante 24 horas no frigorifico. 

2. Tirar o excesso das especiarias e transferir barriga de porco para um pyrex limpo. Pre-aquecer o forno a 140ºc. 

3. Adicionar o oleo até estar a altura do courato, mas, o mesmo, não submerso.
4. Cozinhar no forno a 140º durante 5 horas a 140ºc. Virar depois de passar 2 horas. Virar novamente depois de mais 2 horas e deixe finalmente cozinhar com o courato virado para cima durante a ultima hora. 
5. Escoar o óleo, deixe arrefecer por completo, e por num "press" - duas superfícies a pressionar a barriga de porco para achatar-lo.  durante 12 horas no frigorifico. Fazer o press metendo outra pyrex por cima daquele em que esta a barriga de porco e embalar. 
6. Tirar do press e servir, aquecendo o numa frigideira antes para voltar a fazer o courato crocante. 

 

Bolinhos & Beijinhos
Ann-Kristin

 


 

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