Lom­bardo’s Restau­rant & Bar

Galston, Glenorie and Hills Rural News - - News -

Our Con­fit Pork Belly is some­thing that is well re­ceived by our pa­trons. So this month I have de­cided to take the op­por­tu­nity to give you the reader and diner, a bit more of a back­ground and ori­gin of the cook­ing process of con­fit to help de­velop your ap­pre­ci­a­tion for what is one of my most pas­sion­ate forms of cook­ing.

The term con­fit is steeped with French his­tory, but in short is de­rived from the French term “to pre­serve”. It is a sim­ple process of salt­ing the meat and then cook­ing it in ei­ther duck, goose or pig fat for long pe­ri­ods of time on a low heat and then stor­ing the meat in a jar cov­ered in the fat that it was cooked in. This process al­lowed the French to pre­serve the meat be­fore the days of re­frig­er­a­tion. When orig­i­nally be­ing ex­posed to this tech­nique in the my early years of cook­ing, I was told it orig­i­nated from the French Alps where due to the amounts of snow peo­ple weren’t al­ways able to move freely in the winter, thus mak­ing pre­serv­ing a ne­ces­sity. The thoughts of be­ing in such sur­round­ings while smelling the aroma of the slow cooked pork belly, gen­er­ates a huge amount of en­thu­si­asm for the prod­uct, but also hum­bling to think of some­thing so drenched in one cul­ture’s his­tory.

Op­po­site is the recipe for our aro­matic salt we use to con­fit a full pork belly:

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