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Pork belly confit
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Prep Time:
20 minutes
Cook Time:
440 minutes
Total Time:
460 minutes
Twice-cooked pork: Tender and crispy.
Ingredients:
  • 1.5kg-piece pork belly, skin on, unscored
  • 1.5L (6 cups) canola oil
  • 500ml (2 cups) olive oil
  • 3 cloves garlic, crushed
  • 6 dried bay leaves, crushed
  • 2 tsp chopped fresh thyme
  • 19.20 gm sea salt
  • 2 tsp ground coriander
  • 1 tsp coarsely ground black pepper
  • 1/2 tsp Chinese five spice
Instructions:
  • Mix together garlic, herbs, salt, and spices to create the flavorful confit salt. Spread 2 tablespoons of the mixture evenly in a 7cm-deep, 25 x 35cm baking dish.
  • Place the pork, skin-side up, and massage with the rest of the confit salt. Let it rest in the refrigerator for 24 hours to infuse the flavors.
  • Preheat the oven to 110C. Remove and discard the pork confit salt. Pat the pork dry with paper towels.
  • Place the pork back in the clean baking dish, drizzle with the combined oil, cover with foil, and bake for 7 hours or until very tender.
  • Chill in the oil for 1 hour before transferring to the fridge. Store covered in oil for up to 2 weeks. Drain pork, keeping the flavorful oil for later use.
  • Lay the pork, skin-side down, on a lined tray. Cover with parchment paper, another tray, and add 2-3 cans for weight. Refrigerate overnight.
  • Preheat your oven to 220C. Score the pork rind in a diamond pattern, then slice into 2cm-thick pieces.
  • Prepare baking dish by lining it with parchment paper. Carefully drizzle over 1 tablespoon of the reserved oil. Place the pork in the dish with the skin-side facing down. Roast in the oven for 15-18 minutes or until the skin is crisp.

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