How to Make Pork Confit
It’s an indulgent process, relying as it does on copious quantities of fat. It’s possible to replace the lard with lighter vegetable oils but, well, in for a penny in for a pound as far as we’re concerned.
How to Make Pork Confit
It’s an indulgent process, relying as it does on copious quantities of fat. It’s possible to replace the lard with lighter vegetable oils but, well, in for a penny in for a pound as far as we’re concerned.
- Serves: 4
- Prepare: 15 Minutes
- Cook: 6 Hours 40 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Ingredients
- approximately 1kg organic pork belly, boned, skin on
- approximately 2lt organic pork lard or Organic goose fat
- 200g flaky sea salt
- 1 tsp organic dried thyme
- 1 tsp organic dried sage
- 1 tsp fennel seeds
- 1 tsp organic garlic powder
- ½ tsp ground organic coriander seeds
- ½ tsp ground allspice
Method
- Dry and score the skin of the pork belly. Place it in a plastic container that’s big enough for it to lie flat. Combine the salt, herbs and spices and rub the mixture over both sides of the meat. Cover tightly and leave to cure for 24 to 48 hours
- Once cured, brush any residual cure from the pork. Place the meat into an ovenproof earthenware or ceramic dish with enough room for the lard to cover it. Put the lard into a pan over a low heat to liquefy. Once melted, pour it carefully over the pork belly, making sure all of the meat is covered. Place a layer of foil securely over the top of the dish
- Put it into an oven preheated to 130˚C fan and allow to cook very gently for at least 4 or up to 7 hours. Once cooked, you can choose to use your pork straight away, or you can store it in the fridge, covered in lard for up to 3 months. As long as the lard completely covers the meat it’ll be protected from air or bacteria creeping in
- When you’re ready to use your pork confit, warm it through so you can drain off the lard (which you can reserve for making the best roast potatoes in the world), lay the meat flat on a roasting tray and put another roasting tray, weighed down, on top. This flattens and compacts the belly. Let it press for a good couple of hours, or overnight (you see what we mean about not being in a hurry…)
- Cut the pork confit into 4 slices and pan fry in a little bit of olive oil until warmed through, crispy on the outside and so tender inside. Serve with soft cannellini beans and a green salad or celeriac remoulade. Alternatively, use it as an ingredient in a classic, indulgent cassoulet
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Frequently asked questions
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.
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Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. Our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.
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Our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.
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Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.