Traditional-style confit of porc

From the one star french chef Patrick Asfaux

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Prepare time : 15 minutes
Cooking time : 180 minutes
Total time : 195 minutes

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

2 kg (4 lb) boneless pork filet
8 garlic cloves, degermed and cut in long sticks
3 shallots, peeled and cut in 2
thyme and bay leaves (2)
100 grams (3 oz) coarse sae salt
10 grams (1/3 oz) crushed black pepper beans
500 grams (2 lb) lard (pork fat)

Progression

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 ...