I made Pork Belly Confit from the cookbook Charcuterie: The Craft of Salting, Smoking, and Curing: Michael Ruhlman, Brian Polcyn, Thomas Keller: Books
It is a crazy recipe. You cure the pork belly for a few days, then cook it in rendered pork lard, then chill it. Then you dig it out of the fat and deep fry it. I served it on chilaquiles (black beans and tortillas chips) with avocado, onion, queso fresco and chipotle peppers.
I put some pictures on the web at
http://www.bluetap.com/porkbelly/
It is a crazy recipe. You cure the pork belly for a few days, then cook it in rendered pork lard, then chill it. Then you dig it out of the fat and deep fry it. I served it on chilaquiles (black beans and tortillas chips) with avocado, onion, queso fresco and chipotle peppers.
I put some pictures on the web at
http://www.bluetap.com/porkbelly/
Comment