1 jar Spiced Apple Slow Jams
Monday, October 1, 2012
Fall is here and that means a return to rustic and hearty meals. Chef David Gilbert, of Forest Grill, shared his Pork Confit recipe which is the perfect autumnal dinner. Garnished with Spiced Apple Slow Jams, this dish will warm your heart and your soul!
2 tablespoons kosher salt
3 bay leaves
4 garlic cloves, crushed
½ bunch fresh flat-leaf parsley, coarsely chopped
2 tablespoons black peppercorns
1 bunch fresh sage
3 tablespoons chopped shallots
½ teaspoon pink salt
5 pounds boneless pork shoulder butt, cut into 2-inch chunks
2 to 4 cups rendered duck fat or lard or a combination (see recipe below)
1. Combine all the ingredients except the pork and the fat in a spice grinder and pulverize to a powder.
2. Rub the mixture evenly all over the meat. Place it in a nonreactive container, cover and refrigerate for 24 hours if you’re using pork shoulder pieces, 48 hours if you’re using pork loin.
3. Preheat the oven to 180 to 200 degrees F.
4. Rinse the pork under tepid water, wiping off all the seasonings, and dry thoroughly with paper towels. Submerge the meat in the rendered fat in a stockpot or dutch oven. The meat must be completely covered in fat. Bring the fat to a gentle simmer on the stovetop, then place the pot, uncovered, in the oven, and cook until fork-tender for 4 to 6 hours for a shoulder, 3 hours for loin.
5. Cool in the fat, then cover, making sure all the meat is submerged in the fat and refrigerate for at least 24 hours.
6. To serve, allow the pork to come to room temperature, remove from fat, and sauté over medium heat or roast at 425 degrees F. until hot.
7. Remove crispy pork from pan, top with Slow Jams Spiced Apple Jam. Serve with apple butter, roasted cippolini onions, and toasted sourdough.
To Render Fat
1 pound duck or goose skin and fat, scraps of pork fat
1. Combine the fat and ¼ cup water in a heavy bottomed saucepan and set it over very low heat, uncovered, for several hours to render. The fat will liquefy and the water will evaporate, leaving pure fat. Don’t let the fat come to a boil or turn brown, or it will taste harsh.
2. Strain the fat through a sieve lined with cheesecloth. Let cool, then store covered in the refrigerator.