QUEBEC PORK BELLY CONFIT WITH HERBS
Output: 2 kg of meat - Preparation time: 20 minutes - Cooking time: 12 hours
Ingredients
- 1 Québec pork belly, trimmed (about 3 kg)
- 3 sprigs thyme
- 3 sprigs rosemary
- 2 onions, thinly sliced
- 5 garlic cloves, crushed
- salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 110°C (225°F).
- Season the pork belly with salt and pepper and, using your hands, sprinkle the thyme and rosemary over the meat. Fold the flank in half.
- In a wide ovenproof dish, place the onion on the bottom, followed by the flank and garlic cloves.
- Seal with aluminum foil and bake for 12 hours.
- At the end of the cooking time, remove the meat from its juices and place it in a dish slightly smaller than the flank, packing it tightly. Cover with cling film and place a weight on top to press down. Leave in a cool place overnight.
- The next day, you have several options: cut the brisket into cobblestones and reheat in the oven, or cut into slices and brown in a frying pan, or remove the fat from the brisket and shred it for use in sandwiches.
- NB: After a full night's chilling, cut only as much pork belly as you wish. The rest can be kept whole in the freezer or vacuum-packed.
