Recipe: Traditional-style confit of porc

Name: Enchaud de porc à l'ancienne
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 8 portions
Ingredients: 2 kg de porc fermier désossé dans ce morceau appelé «côte filet»; 8 gousses d'ail (rose si vous avez) dégermées et taillées en bâtonnets; 3 belles échalotes épluchées et coupées en 2; 1 branche de thym citron et 3 feuilles de laurier; 80 g de gros sel marin; 10 g de grains de poivre blanc écrasés(mignonnette); 800 g de saindoux de bonne qualité.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (40 reviews) Meat

Prep 15 min

Cook 180 min

Total 3h15

Servings 8 serv.

L'Enchaud de porcpour 6 a 8 personnes

Ingredients for 8 servings

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)

Step-by-step directions

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 ...

Marinades agneau Filet de porc Grillées