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 bâtonnets3 belles échalotes épluchées et coupées en 21 branche de thym citron et 3 feuilles de laurier80 g de gros sel marin10 g de grains de poivre blanc écrasés(mignonnette)800 g de saindoux de bonne qualité.

By chef patrick ★ ★ ★ ★ ★ 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