Lombardo’s Restaurant & Bar
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: