Pork Confit
To prepare a delicious dish, start by slicing the meat into pieces about 3 cm thick, ensuring that each piece is uniform for even cooking. After slicing the meat, generously season it with salt and pepper, adjusting the amount to your taste. Place the overlapping slices of meat in a covered dish and let them chill, ideally from evening until morning, to allow the spices to penetrate well into each piece.
In the morning, you will notice that the meat has released some juice. Drain this liquid by placing the meat on a grill so that it drains completely. Heat a sufficient amount of lard in a pot or baking tray, about 2-3 cm deep. When the lard is well heated, add the meat, making sure to turn it on both sides until it becomes nicely browned and cooked inside. This process will add a rich flavor and a crispy texture to the dish.
Halfway through the frying time, add some sausages to the tray, which will bring extra flavor and aroma. Once the meat and sausages are fried, remove them from the hot lard and layer them in an enamel pot. Slowly pour in the fat, ensuring that only the clear liquid flows until the meat is covered with 2-3 cm of liquid fat. This step is essential to keep the meat tender and juicy.
Place the pot back on the stove over low heat and let everything reheat for 10 minutes without allowing it to boil. Then, set the pot aside and let it cool completely so that the fat solidifies. It is important to seal the pot well to prevent air and moisture from entering. Once the dish has cooled, store it in a cool place, preferably in a pantry.
After a period of 4-6 weeks, when the flavors have blended perfectly, reheat the pot and bring everything to a boiling point. This step will ensure that the dish is well preserved and ready for serving. After boiling, let it cool again, seal it, and store it in the pantry. This dish is not only tasty but also a true culinary treasure, perfect for family meals or special occasions.
Ingredients: pork meat, smoked - pork sausages - lard - coarse salt - freshly ground pepper
