A while back I wrote about the fried chicken that took me two days to make. It was a recipe from Thomas Keller’s Book “Ad Hoc at Home”. Today I’m trying the pork belly confit. Maybe I should correct myself. I started this process yesterday and clearly should have started the day before that. Here’s how it’s supposed to go…
- Make brine. Let cool to room temperature and then chill.
- Brine pork belly in the fridge for 10 hours.
- Cook pork belly in lard for 5 1/2 – 6 hours.
- Remove from oven and let cool to room temperature.
- Press pork belly with a heavy weight in the fridge for 12 hours.
- To serve, let warm at room temp for 2-3 hours.
- Slice or cut into serving size pieces and let sit at room temp for 20-30 minutes.
- Brown in a skillet for about 18 minutes.
- Cook in the oven for another 10 minutes.
- Sprinkle with sea salt and serve.
Holy crap! What was I thinking when I started this mess? How will I ever actually eat it? I got up at 8:00 this morning to put it and the lard in a covered pot, baking at 200 degrees for the next six hours. Then what? If it actually cools after cooking before 4:00, it will still be 4:00 in the morning before its finished being “pressed”. So, let’s say I let it press until I get home from work tomorrow. I’ve still got 3-4 hours worth of preparation before I can actually eat the stuff. I usually go to bed about 10:00 at night, not sear pork belly. Maybe I can get Hub to come home from work and take it out of the fridge some time tomorrow afternoon…
Am I stupid or what?