Confit belly of pork

Confit belly of pork

French Lessons
10 mins
Cooking time
180 mins
Steve Brown


Quantity Ingredient
800g pork belly
100g Aromatic confit salt
2 litres duck fat, rendered
1/2 garlic bulb
6 sprigs thyme
1 bay leaf
20ml vegetable oil


  1. Rub the aromatic salt all over the pork belly, wrap in plastic wrap and refrigerate for 24 hours to marinate.
  2. Preheat the oven to 110°C. Rinse the pork belly briefly and pat dry. Slowly heat the rendered duck fat in a heatproof braising pan, then add the pork belly, garlic cloves and herbs, ensuring the meat is completely submerged. Cut a piece of baking paper to the size of the pan to make a cartouche and place on the surface. Do not cover the pan.
  3. Bake for 3-4 hours, turning the pork belly around in the fat every half hour or so. It is important that the temperature be low and even – just a very gentle blip. When it is done, you should be able to push the handle of a spoon through the meat with little resistance. Remove from the oven and drain the pork belly in a colander.
  4. Allow the pork belly to cool a little then carefully turn it skin-side down and remove any pieces of cartilage. Weight the pork belly down between 2 baking trays and refrigerate for 2–3 hours.
  5. Preheat the oven to 180ºC. Remove the pork belly from the fridge and cut into neat squares. Heat the oil in a heavy-based frying pan and fry until the skin starts to colour. Transfer to the preheated oven and cook for 5–10 minutes until the meat has warmed through and the skin is crisp and golden. Serve immediately with your chosen accompaniments.
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