OK, in order to prevent potentially passionate pork patrons from walking away from this most enjoyably enticing epicurean experience before they fully realize just what a truly amazing meal this really is, let’s quickly clarify a couple of terms that sometimes gets some people making that quizzically stumped face while muttering the words “What The Huh?” to themselves.
Confit: is a term borrowed from French cuisine, actually pronounced as “con-fee.” The culinary term designates a piece of meat that has been immersed, marinated, cooked and even stored in it’s own fat, sometimes with the augmentation of other additional juices and / or spices, for the bountiful benefit of both immaculate flavor, as well as superior preservation.
Pork Belly: Though mostly heard these days in reference to piggish spending and / or political pigeon-holing of funds, Pork Belly is precisely what the term would logically designate, the belly section of a pig, from which most continental bacon is traditionally cut.
Alright, now that we’ve got tat out of the way, this is a savory, slightly sweet and salty, subtle and sapidly scrumptious recipe created by Jimmy, the “gastronomical genius” over at “Eat It, Atlanta,” a blog dedicated to “Cooking, Dining & General Food Philandering, Mostly in ATL.
Intended to serve four people, with a nice glass of slightly chilled Pinot, here’s Jimmy’s story about how the whole thing went down: I first acquired my pork belly. I found out the hard way that Whole Foods Buckhead doesn’t carry it. I asked the butcher why they didn’t have it, he laughed and said, “We cater to Buckhead”. No fat back either. So I picked up a small piece from Star Provisions. It was much smaller than the 2.5lb slab recommended, but my 1lb piece was plenty as an appetizer for four people.
The pork brines for about 12 hours before cooking. This was a cooked brine of rosemary, thyme, pepper, garlic, parsley, honey, and salt.The next morning I set my alarm for 5AM, dragged my ass downstairs, then melted some lard and duck fat, submerged the pork, went back to sleep, and let the pork cook at 200F for five hours.Then I poured the fat into a firm container, covered it with wrap, set a heavy can on it to press it, then it went into the fridge for six hours.When I was ready to sear the pork, I took it out of the fat and cleaned it off fairly well.I scored the fat side, then cut it into squares.Then I seared the belly, fat side down, on low heat for 15 minutes. After that, it went into the oven for 10 minutes to warm through.Then we dug in.Divine. With each bite, the fat melted and pressed into the flesh of the pork, creating a warm, and savory bite of the best pork belly I’ve had to date. This is the way fat was meant to be consumed.”
Categorized in: Bacon Recipes