Confit differs from deep frying in one key way: temperature. Confit is to frying what barbecue is to grilling. Low and slow versus fast and furious. While deep frying typically takes place at temperatures between over 400 degrees, confit preparations are done at a much, much lower temperature.
Pork belly is a pretty serious piece of meat. It’s the basis for bacon, but getting it uncured is an extra special treat. Our favorite way of preparing this delicious cut of pig? Twice cooked! Confit for hours to tenderize it; then baked or fried to add a delicious crisp exterior, keeping the center tender and oh so delicious.
We got our belly as part of an Ontario pork share from Bespoke Butchers in Toronto. Bespoke Butchers was built on the concept of bringing the relationships between customers and farmers closer together. Check it out, we know you’ll love it!
- 1.5kg piece pork belly, skin on, unscored
- 6 cups Pristine Gourmet Canola Oil
- 3 cloves Ontario garlic, crushed
- 6 dried bay leaves
- 2 tbsp sea salt
- 2 dried Ontario chilies
- 2 tsp coriander seed
- 1 stick of cinnamon, crushed
- 1 tsp black peppercorns
- To make confit salt, combine garlic, herbs, salt and spices.
- Sprinkle 2 tablespoons in a 7cm-deep, 25 x 35cm baking dish. Add the pork, skin-side up. Rub with the remaining confit salt. Cover and place in the fridge for 24 hours to cure.
- Preheat oven to 200F degrees. Remove the confit salt from the pork and dish. Discard. Pat dry with paper towel. Return pork to the clean baking dish. Add the oil. Cover with foil. Bake for 7 hours or until very tender.
- Cool in the oil for 1 hour. Cover and cool in fridge for additional hour.
- Drain pork, reserving oil. Place pork, rind-side down, on a lined tray. Top with paper, another tray and 2-3 cans to compress. Chill overnight.
- Preheat oven to 220C. Score the pork rind in a diamond pattern. Cut into 2cm-thick slices.
- Line baking dish. Drizzle over 1 tablespoon reserved oil. Add pork, skin-side down. Roast for 15-18 minutes or until crisp.
- Serve with a side of mash or on top of a kale caesar salad!
Ontario farmers produce some of the best tasting, highest quality and safest pork in the world. Pork packs flavour, variety and nutrition into a protein punch. Founded in 1946, Ontario Pork represents the 1,369 pork producers in Ontario, who are proud to provide you with fresh, local pork.
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!