This pork is cooked twice – once to tenderness, then again to crisp perfection.
- To make confit salt, combine garlic, herbs, salt and spices. Sprinkle 2 tablespoons in a 7cm-deep, 25 x 35cm baking dish.
- Add the pork, skin-side up. Rub with the remaining confit salt. Cover and place in the fridge for 24 hours to cure.
- Preheat oven to 110C. Remove the confit salt from the pork and dish. Discard. Pat dry with paper towel.
- Return pork to the clean baking dish. Add the combined oil. Cover with foil. Bake for 7 hours or until very tender.
- Cool in the oil for 1 hour. Cover and store in the fridge, covered with oil, for up to 2 weeks. Drain pork, reserving oil.
- Place pork, rind-side down, on a lined tray. Top with paper, another tray and 2-3 cans to compress. Chill overnight.
- Preheat oven to 220C. Score the pork rind in a diamond pattern. Cut into 2cm-thick slices.
- Line baking dish. Drizzle over 1 tablespoon reserved oil. Add pork, skin-side down. Roast for 15-18 minutes or until crisp.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set