Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Confit of pork belly with sweet and sour potatoes 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 extra virgin olive oil ¼ cup veal glaze Method - Confit of Pork Belly Rub the confit salt over the pork belly, wrap in cling wrap twice and refrigerate for 12–24 hours. Pre-heat the oven to 110°C. Rinse the pork belly and pat dry with paper towel. Place in a baking dish. 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). 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. 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. Transfer to the pre-heated oven and cook for 5-10 minutes until meat has warmed through and the skin is crisp and golden. Serve immediately with sweet and sour potatoes, apple sauce and chervil leaves. Method - Sweet and Sour Potatoes Pre-heat oven to 200°C. 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. Place all ingredients in a large saucepan, add enough water to cover potatoes. Adjust the balance of sweet and sour to your liking then bring to a gentle simmer. 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. 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. 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