Start the confit at least two weeks ahead. This would also be delicious on its own served with mashed potatoes.
Ingredients
Makes about 2 1/2 pounds
Step 1
Combine first 8 ingredients in large bowl. Add pork; turn and rub to coat well. Cover and chill overnight.
Step 2
Preheat oven to 275°F. Place onions, garlic, thyme sprigs, and rosemary sprig in large ovenproof pot. Pat pork dry with paper towels and place atop vegetables in pot. Pour enough melted lard over pork to cover by 1 inch. Cover and place pork in oven. Roast until pork is tender, turning occasionally (keep pork covered with lard at all times), about 4 hours.
Step 3
Using slotted spoon, transfer pork to another large bowl, packing tightly. Strain liquid in pot into 4-cup measuring cup; discard solids in strainer. Allow juices to settle at bottom of cup, about 15 minutes. Carefully pour enough fat from cup over pork in bowl to cover by 1 inch. Pour juices from bottom of cup into resealable plastic freezer bag; seal and freeze to use for making thePork Cassoulet(it's also great as a sauce). Cover and refrigerate pork at least 2 weeks and up to 2 months (keep pork covered with fat).
Step 4
Rewarm pork confit to melt lard. Drain pork before using.
Step 5
*A dried herb mixture available in the spice section of many supermarkets and at specialty foods stores. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
Leave a Review
Reviews (3)
Back to Top喜欢这个!猪肉配餐已经成为我们的主食house since trying this recipe. I normally double the recipe and triple the spices (it could use a bit more spice than the recipe calls for). We have it warmed with eggs in the morning, in salads as lunch, as a rough pate with cheese platters. Absolutely amazing.
rabbie
Leesburg, VA
7/12/2015
Delicious. You'll never taste anything more tender.
rmayes
Glen Allen, VA
6/9/2008
i love this!
Anonymous
staten island, ny
5/5/2006