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Confit Of Pork Belly With Sweet And Sour Potatoes S Recipe

Confit of pork belly with sweet and sour potatoes

Preparation time
Cooking time

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


  • 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

  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.


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