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Traditional-style confit of porc

From the one star french chef Patrick Asfaux

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Cooking time :
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Traditional-style confit of pork for 6 to 8 persons :

  1. 2 kg (4 lb) boneless pork filet
  2. 8 garlic cloves, degermed and cut in long sticks
  3. 3 shallots, peeled and cut in 2
  4. thyme and bay leaves (2)
  5. 100 grams (3 oz) coarse sae salt
  6. 10 grams (1/3 oz) crushed black pepper beans
  7. 500 grams (2 lb) lard (pork fat)
Traditional-style confit of porc
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1/pre-heat the oven at 290°F
2/pour the lard into an ironcast deep pan and melt it down. Add the crushed pepper and the 2 bay leaves, a little thyme and the shallots
3/in the meantime, prick the pork filet, insert the garlic sticks in it and roll the filet into the salt and put it into the pan. Cover with a lid, make the fat sligntly boiling and put the pan into the oven during 3 hours
4/take the pork out of the pan with care using a skimmer, put it in a large bowl, filter the fat and pour it onto the pork to cover it. Let it cool down and keep it into the fridge for at least 2 full days before heating it.

It it cold on roasted bread or in slices with a salad or roast the porc slices and serve it with potatoes browned in the pork fat : the taste is a miracle ...
credits photo : © Couet Ivan - A.F.Touch

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The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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