Confit pork belly
Cooked submerged in fat at a temperature too low to fry, which is a technique this way of eating should have claimed years ago — and almost all of the fat is poured off and reused.
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Ingredients
For the whole dish · serves 4
- Pork belly1¼ lb
- Lard or duck fat4 oz
- Garlic clovesa whole head, halved
- Thymea few sprigs
- Bay leavesthree
- Black peppercornsa teaspoon
- Sea saltplenty, a day ahead
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
+3g net · 105 kcal · 12 min · together 4g net, 620 kcal
Method
6 steps · 300 minutes
- Salt the belly heavily and leave it in the fridge for 24 hours. This is a cure rather than a seasoning and it is what makes confit keep.
- Rinse the salt off and dry it completely. Salt left on top of four hours of fat gives you something inedible.
- Sit it in a snug dish with the aromatics and pour warm fat over until it is just covered.
- Four hours at 265F. It should never bubble more than the occasional lazy blip — if it fries, the oven is too hot.
- Let it cool in the fat, then lift it out and press it under a weight in the fridge overnight if you want neat slices.
- To serve, crisp the skin side hard in a dry pan. Strain the fat and keep it; it will roast everything else for a month.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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