Pork Belly Confit
Main Dishes • Estonian
Description
Recipe adapted from a cookbook by John Smith.
Ingredients
- Pork Skewers 5 lbs
- Onion 1 head
- Garlic 4 cloves
- Carrot 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Bay leaf to taste
- Rosemary to taste
- Parsnip 3 pieces
- Butter to taste
- Apple 12 pieces
- Sugar 5 oz
- Demi-Glace Sauce to taste
- Vegetable Oil to taste
- Honey to taste
- Whipped Cream to taste
Step-by-Step Guide
Step 1
Remove the skin from the ribs, do not discard.
Step 2
Sauté the onion, garlic, and carrot in a heavy-bottomed pot until golden brown.
Step 3
Add the ribs to the vegetables and simmer for 6–8 hours (bring to a boil first, then simmer over medium heat).
Step 4
Place the skin on a baking sheet, season with salt and pepper, add bay leaf and rosemary. Bake in the oven for 2–3 hours at medium temperature until liquid appears.
Step 5
Once the meat is cooked, cool and remove the bones and excess fat. Cut the meat into pieces, season with salt and pepper. Place the meat on a baking sheet and top with the baked skin. Press under a weight for 12 hours in the refrigerator and cut into serving pieces.
Step 6
Honey-glazed parsnip: peel two medium-sized parsnips, cut into four pieces. Fry in vegetable oil in a pot until golden brown, add a bit of butter, season with salt and pepper. Fry for a few minutes, remove from heat and add honey.
Step 7
Baked apples: place 12 'Paradise' apples on a baking sheet and sprinkle with 80 grams of sugar. Bake in the oven at 390°F for about 30 minutes.
Step 8
Parsnip root cream: peel the remaining parsnip root and cook in whipped cream until soft. Season with salt and pepper and blend until smooth.
Step 9
Serve the pork belly with baked apples, parsnip, and parsnip cream.
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