What is pork confit?

cooked in your own rendered fat and planting, pork confit is spicy pork that is slowly boiled. After completing the cooking process, the pork is extremely tender because it has been immersed in its own rendering for the entire cooking process. Before the pork confit is served or used in one of the recipes, it is allowed to cool without being removed from the rendering. Once the pork conflicts are cooled, it is stored in the fat in which it was cooked.

This process of cooking, cooling and storage called Confit was created in France and was used as a means of maintaining meat for a longer period before creating a refrigerator. Water poultry was selected for the first confit recipes. These hearty meals were considered a tasty delicacy. Even a slim cut of pork, such as the sirloin process of cooking. Whether it is regardless of meat cut, this food can be served as a decorative meal or for a family dinner.

Generally, when it is done in the best advantage, it turns out to be pork confit cooking as a two -day process. The day before the start of cooking, the pork is cut into cubes ranging from 2 to 3 inches (5 to 7.6 cm). The fry is then covered with salt, pepper and spices. The most common are the spices of thyme, rosemary and sage. The next day, salt, pepper and spices are washed from the meat and then the meat is fully immersed in a warm fat bath. Pork is then cooked and cares for about four hours.

After completing the cooking process, it is best if the pork is left in fat overnight. On the day of the served, the pork is removed from the fat and re -heated in a hot oven. This heating process not only warms pork confit, but also gives mjezte a warm brown shade.

baked potatoes or other side dish, which are popular with roast pork, go well with pork confit. Fat and lard from confit can be stored and used again whileAny extra pork confit can be used in the popular French meal Cassoulet. Pork Confit is a food that tastes better and better every time it is re -heated.