Pork belly confit

This pork is cooked twice – once to tenderness, then again to crisp perfection.

Recipe «Pork belly confit» presented in category Recipes / Meat, to prepare this dish you will need no more 7:20 minutes. To make this dish at home by prescription from the author sheff would need: 1.5kg-piece pork belly, skin on, unscored, 1.5L canola oil, 500ml olive oil, 3 cloves garlic, crushed, 6 dried bay leaves, crushed , 2 tsp chopped fresh thyme, 2 tbsp sea salt, 2 tsp ground coriander , 1 tsp coarsely ground black pepper, 1/2 tsp Chinese five spice.

Ingredients:

• 1.5kg-piece pork belly, skin on, unscored 
• 1.5L canola oil 
• 500ml olive oil 
• 3 cloves garlic, crushed 
• 6 dried bay leaves, crushed 
• 2 tsp chopped fresh thyme 
• 2 tbsp sea salt 
• 2 tsp ground coriander 
• 1 tsp coarsely ground black pepper 
• 1/2 tsp Chinese five spice 

Instructions

1. To make confit salt, combine garlic, herbs, salt and spices. Sprinkle 2 tablespoons in a 7cm-deep, 25 x 35cm baking dish.
2. Add the pork, skin-side up. Rub with the remaining confit salt. Cover and place in the fridge for 24 hours to cure.
3. Preheat oven to 110C. Remove the confit salt from the pork and dish. Discard. Pat dry with paper towel.
4. Return pork to the clean baking dish. Add the combined oil. Cover with foil. Bake for 7 hours or until very tender.
5. 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.
6. Place pork, rind-side down, on a lined tray. Top with paper, another tray and 2-3 cans to compress. Chill overnight.
7. Preheat oven to 220C. Score the pork rind in a diamond pattern. Cut into 2cm-thick slices.
8. Line baking dish. Drizzle over 1 tablespoon reserved oil. Add pork, skin-side down. Roast for 15-18 minutes or until crisp.