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Jim Drohman’s Pork Belly Confit

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Jim Drohman’s Pork Belly Confit

Combine all the cure ingredients in a bowl.

Toss the pork in the cure to coat it evenly. Pack into a non-reactive container and cover with white wine. Refrigerate for 24 hours.

Pre-heat the oven to 120c.

Remove the pork from the cure and pat dry. Place in an oven proof dish, cover with the rendered pork fat. Bring to a simmer then place in the oven and cook until the pork is tender around 2-3 hours.

Remove the pork from the oven and cool to room temperature. Transfer it to a sterile jar and cover with clean pork fat or the fat you’ve used with any impurities removed first. Refrigerate it until you want to use it.

To serve, remove the jar from the refrigerator and allow the fat to soften then deep fry or shallow fry the pork pieces until they’re crispy.


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Wonderful succulent belly joint from our rare breed pork.

Because of the way our rare breed pork is reared and the natural diet our pigs enjoy, there’s a wonderful layer of fat on our belly joints. This adds great flavour and keeps the meat moist during cooking. Not only that it’s “good fat”! A great way to cook belly pork and get the perfect crispy is to roast it in a salt crust.

£12.51£33.36Select options

INGREDIENTS

The Cure Mix

2 tbs Freshly Ground Black Pepper
1/2 tbs ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground allspice
3 bay leaves crumbled
10 sprigs fresh thyme
4 tbs salt

2-3 kg pork belly cut into 1 inch by 3 inch chunks
dry white wine
pork fat

 

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