When you are ready to serve. Cut into portions. Sear in a pan and serve with a celery root, yukon potato mash.
Ingredients
Pork Belly – boned and top skin removed Cinnamon Sticks Star Anise Juniper berries Peppercorns Dark brown sugar Kosher salt Bay leaf Olive oil White wine
Methodology
Day One
To prepare the pork belly make sure that it has the rib bones removed. If you have a good butcher ask them to remove for you. The top skin should be removed as close to the time that you are going to prepare the dish. Remove the top skin. Do not discard the skin. Prepare the ingredients and combine: star anise, cinnamon, juniper berries, peppercorns, dark brown sugar, bay leaf and kosher salt Dry the pork belly and place in a shallow tray. Pour the mixed ingredients all over the pork belly and rub the mixture into the meat. Pour the wine over the pork belly. Blanket the top skin over the whole pork belly and place in the coolest part of your fridge. Store over night.
Day Two
Check the progress of the pork belly – you will notice that there is a significant amount of liquid. Drain it. Flip the pork belly and re-position the top skin on the top to blanket the curing pork belly. Place the pork belly back into the fridge.
Day Three
Remove the pork belly from the fridge. Place in a large pot that allows for the pork belly to fit without too much spare room as you will be using olive oil as the poaching liquid. You do not want to waste too much unnecessarily. If you need to cut as I have with this one please try to maximize the size of the pork – keeping in mind what is the planned portion size. Pour enough olive oil to cover the whole pork belly completely. Bring up to a simmer and leave it at a good low simmer. Step away – keeping temperature at about 120 – 130F. The planned poaching time is a bit hard to judge – it is a matter of colouring and tenderness. I anticipate that the required time is a minimum of 4 -5 hours. Please see the colour in the final photos to compare with your end results. Remove from the olive oil poaching liquid. Do not discard. You can reuse after you strain the sediment. Cool and then store in the fridge until you are ready to serve. I would suggest that you cool and store over night before you serve.
How to Serve
Once you have decided to indulge and serve this confit of pork belly to yourself or your guests. I would suggest that you have some mash prepared, a reduction of basalmic or a gastric to glaze. Cut the pork belly into the desired portion size and heat a pan and then sear on all sides and serve immediately.
Enjoy!
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