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Food

Confit of pork belly with sweet and sour potatoes

Preparation time
Cooking time
Serves
6

(The pork belly will need to marinate for 12–24 hours and will take 3–4 hours to cook)

Ingredients

  • 100g confit salt (see recipe below)
  • 800g pork belly
  • 2 litres duck fat
  • ½ bulb garlic
  • 2 bay leaves
  • 20ml vegetable oil
  • Chervil to garnish

Confit salt

  • ½ cup salt
  • 3 garlic cloves
  • 2 tbsp thyme leaves
  • 2 tbsp rosemary leaves
  • 2 bay leaves, crushed
  • 3 star anise, crushed
  • 1 tsp black peppercorns, crushed
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground fennel

Sweet and Sour Potatoes

  • 350g baby potatoes, peeled
  • ¼ cup sugar
  • ¼ cup Chardonnay vinegar
  • 4 cloves
  • 4 sprigs thyme
  • Salt and pepper
  • 30g butter
  • 2 tbsp oil
  • ¼ cup veal glaze

Method - Confit of Pork Belly

  1. Rub the confit salt over the pork belly, wrap in cling wrap twice and refrigerate for 12–24 hours.
  2. Pre-heat the oven to 110°C. Rinse the pork belly and pat dry with paper towel. Place in a baking dish.
  3. Slowly heat the rendered duck fat in a small saucepan and pour over the pork. Add the garlic and bay leaves and bake for 3 hours, turning every half hour. (You should be able to push a spoon through the meat).
  4. Allow the pork belly to cool a little then carefully turn it, skin side down. Weigh down between 2 baking trays. Refrigerate for 2–3 hours or overnight.
  5. Pre-heat the oven to 180°C. Remove pork belly from the fridge and cut into neat squares. Heat the oil in a heavy-based frypan and fry until the skin starts to colour and crisp.
  6. Transfer to the pre-heated oven and cook for 5-10 minutes until meat has warmed through and the skin is crisp and golden.
  7. Serve immediately with sweet and sour potatoes, apple sauce and chervil leaves.

Method - Sweet and Sour Potatoes

  1. Pre-heat oven to 200°C.
  2. Hold the potato between the thumb and forefinger, and place a paring knife against the top edges and the thumb of the cutting hand firmly against the potato. Cut downward toward the thumb with a curving movement of the blade. Turn the potato slightly and repeat motion.
  3. Place all ingredients in a large saucepan, add enough water to cover potatoes.
  4. Adjust the balance of sweet and sour to your liking then bring to a gentle simmer.
  5. Cut a piece of greaseproof paper to the size of the saucepan and place on top of the potatoes. Simmer gently for 15-20 minutes or until potatoes are tender, but still holding their shape.
  6. Strain the potatoes, then heat a frypan over medium heat, add oil, butter and veal glaze. Add the potatoes and toss to coat for several minutes.

Tip: Veal glaze available at butchers and specialist food stores.

 

Food
Preparation time
Cooking time
Serves
6

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