Gastronomixs

Confit of pork neck in charcoal oil

A very special way of confit, the charcoal oil soaks into the pork, adding an unmistakable barbecue flavor.

Makes 1kg.

Confit of pork neck in charcoal oil

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Ingredients

1

kg

pork neck

1

l

brine (5% salt)

4

 

glowing coals

1

l

sunflower oil

Preparation method

  • Place the pork neck in the brine and set aside for 10 hours.
  • Make sure that the coals are glowing hot, and pour the sunflower oil over them all at once. Steep for 6 hours.
  • Rinse the pork neck in cold water.
  • Confit the pork neck in the oil for 6 hours at 74°C.

Serving suggestions

  • Use in a composition with components of oxheart cabbage, sweet pepper and, eggplant.
  • In a composition with baked potato, sour cream and bacon.
  • The pork can also be used in a salad.

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