The recipe I selected is from here (Angry food blog from Lady and pups). She leaves the pork in the brine for 6 hours in the fridge, then confit it for 4 hours in the oven, press it overnight and finally roast the skin on fire. Here it is:
|The brine contains salt, pepper, honey, star anise and water.|
|I left the pork in for 6 hours however would try shorter next time (maybe 2-3 hours) as the end product was too salty for me.|
|After the brine it's fat bath (mix of sunflower and olive oils for me). |
Looks like a bit like a preserved organ for anatomy...
|After 5 hours of confit, the meat is soft and detach itself... |
Looks good, but the house smells like a fast-food.
|Then it's pressing down overnight to reattach the fibers together and give it a shape. |
I used two ovenware that fit one inside the other and cans for weight.
|The following day, the meat look nice but the skin is gelatinous : time to get it crackling!|
|She suggested grilling on the pan but it sticks a lot so next time I will try 250°C in the oven instead.|
In the end this took lots of time (over 26 hours!) and I did not enjoy it as much as I was expecting... We actually preferred the usual roasted pork belly.