Ad Hoc Pork Belly Confit

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?

3 responses to “Ad Hoc Pork Belly Confit

  1. Thomas Keller provides quite the kitchen/cooking workout. Who needs Wii fit when you have the Ad Hoc at Home cookbook??

    Like

  2. *crossing my fingers for you*

    i HOPE that it’s worth it. it sounds delicious….

    Like

  3. lol whatever you do next, start it on Friday!

    Like

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