Pork Confit - Occupation 2: The Quintessential Charcuterie Experience

nosotros made a classic brine in addition to soaked our pork for Pork Confit - Part 2: The Quintessential Charcuterie Experience

In Part 1 of this recipe, every bit I promise yous saw, nosotros made a classic brine in addition to soaked our pork for 48 hours to impart flavour in addition to moisture. In business office 2, nosotros volition ho-hum roast the brined pork in addition to thence serve it really simply, every bit a classic Charcuterie plate.

First a Definition for those non familiar alongside “char-koo-ter-eee” from Wikipedia: “Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker of meat) is the branch of cooking devoted to prepared pith products such every bit sausage in addition to confit primarily from pork. The practise goes dorsum to ancient times in addition to tin require the chemic preservation of meats; it is too a agency of using upwards diverse pith scraps. Hams, for instance, whether smoked, air-cured, salted, or treated past times chemic means, are examples of charcuterie.”

Since the traditional method for cooking our pork confit would live to comprehend it completely inwards duck or pork fat, we’ll convey to accommodate for the abode chef. We’ll twine our pith inwards plastic twine in addition to thence foil, in addition to roast it inwards a ho-hum oven which volition instruct us really some the production produced past times the traditional method. After iv hours at 275 degrees, pork is left to cool completely. This tin exclusively live sliced cold, otherwise it would autumn apart, thence it should live refrigerated overnight. Then nosotros give it a really classic plating alongside mustard, cornichons, olives in addition to pickled cerise onions. Throw inwards a couplet slices of toasted black staff of life in addition to yous are inwards Charcuterie heaven.