Confit of pork loin
8 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pork loin; boneless | |
| 1 | can | Crisco large size |
| 4 | tablespoons | Kosher salt |
| 1 | Clove garlic | |
| Thyme | ||
| Bay leaf | ||
| Black peppercorns | ||
1. On the day before, salt any area of the pork where there is no skin. 2.
Place, covered, in the fridge overnight.
3. Remove excess salt. Place pork in the warm crisco and add the seasonings. 4. Cook slowly on low heat between 180 degrees and 200 degrees on thermometer for 2 hours.
5. The pork can be kept for extended periods of time as long as you are careful that ALL of the meat is covered with the Crisco.
6. To serve, place the pot in a 200F oven until war. 1 to 2 hours.
NOTES : May be kept in refridgerator for several months in the fat This is the ULTIMATE MAKE AHEAD dinner
Recipe by: Academie de Cuisine
Posted to recipelu-digest Volume 01 Number 331 by Terry Pogue <tpogue@...> on Dec 1, 1997
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