Pork Belly Confit

Pork Belly Confit is a succulent and flavorful dish where tender pork belly is slow-cooked in its own fat, creating a melt-in-your-mouth experience. This Kosher twist on a French classic is perfect for BBQ enthusiasts looking to impress.

Ingredients

• Pork belly - 500 grams
• Kosher salt - 2 teaspoons
• Black pepper - 1 teaspoon
• Garlic cloves - 4, crushed
• Fresh thyme - 2 sprigs
• Olive oil - 100 milliliters
• Smoked paprika - 1 teaspoon
• Water - 150 milliliters
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 120°C (250°F).
2. Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
3. In a small bowl, mix the kosher salt, black pepper, and smoked paprika. Rub this mixture generously over the pork belly, ensuring it gets into the scored skin.
4. Place the pork belly in a baking dish and add the crushed garlic cloves, thyme sprigs, olive oil, and water.
5. Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
6. Slow-cook the pork belly for 4 hours until it is tender and the fat has rendered.
7. Once cooked, remove the pork belly from the oven and let it cool slightly. Then, carefully skim off excess fat from the liquid.
8. Refrigerate the pork belly in the remaining cooking liquid for at least 2 hours or overnight for better flavor.
9. To serve, slice the pork belly and sear it in a hot skillet until the skin is crispy. Drizzle with lemon juice before plating.

Nutrition

• Calories: 680
• Protein: 40 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 900 mg
• Cholesterol: 90 mg
• Total Fat: 55 g
• Saturated Fat: 20 g
• Unsaturated Fat: 30 g
• Water: 0.15 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in healthy fats, providing energy and aiding nutrient absorption.

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