Confit pork neck

Confit pork neck

By
From
Becasse
Makes
1 neck
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 x 600g whole boned pork neck
150g Aromatic confit salt
2 litres Rendered duck fat
garlic, cloves roughly crushed
thyme
rosemary
1 bay leaf

Method

  1. Cut the neck into three even-sized pieces. Rub the aromatic salt in thoroughly then put the neck pieces in a shallow dish, cover with cling film and refrigerate for 6 hours.
  2. Preheat your oven to 110°C. Wash away the salt and pat the neck pieces thoroughly dry.
  3. Melt the rendered duck fat in a large ovenproof dish and heat to around 85°C. Add the garlic, thyme, rosemary and bay leaf and then add the neck pieces, making sure they are completely submerged in the fat. Cover with a piece of greaseproof paper cut to the size of the dish. Cook in the oven for 4 hours until the meat is very tender. Turn pork around in the fat every 30 minutes to ensure even cooking.
  4. Drain the neck pieces in a colander and when cool enough to handle shred meat into small pieces. Keep the confit meat submerged in the fat. Cover tightly and keep in the fridge for up to 1 month.
Tags:
restaurant
Becasse
Justin
North
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