FOOD + DRINK
AN ALTERNATIVE KENTISH YULE CONT .
Confit Pork Belly Recipe by : The Corner House , Canterbury www . cornerhouserestaurants . co . uk
Ingredients :
• 1 pork belly , skinned and boned
• 3kg pork fat
• 2 tbsp fennel seeds , toasted and chopped
• 3 tbsp garlic and shallot confit ( see below )
• Zest of 2 lemons
• 1 / 3 bunch rosemary , picked and chopped
For the garlic and shallot confit :
• 100g garlic , peeled
• 100g shallot , peeled
• 200ml rapeseed oil
• 1 tbsp chopped thyme
• Salt and pepper
Method :
For the garlic and shallot confit : 1 . Place all the ingredients in a saucepan , excluding the thyme , cover with baking paper and have on a low heat for 20 minutes until the garlic and shallots are totally soft .
2 . Whizz in a blender , add the chopped thyme , and season with salt and pepper .
For the pork belly : 3 . Lightly season the pork belly on what would be the inside once rolled .
4 . Rub the confit on the pork before sprinkling the toasted fennel seeds , lemon and rosemary liberally across the pork .
5 . Tie tightly with butcher ’ s string , place in a deep roasting tray and cover with pork fat , baking parchment and tin foil .
6 . Confit for approximately 3 hours at 150 º C until tender .
7 . Cut away the string and wrap tightly in cling film for a perfect barrel shape .
8 . Chill in the fridge to firm up before portioning .
9 . Once firm , slice a portion 2.5cm and bake in an oven for 12 minutes at 180 º C
Top tip :
The garlic and shallot confit is a fantastic basic ingredient to keep in your fridge . It will keep refrigerated for 1 month if covered with cling film and stored correctly .
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