Nutrition Facts

Serving Size 94 g

(Approx. 12 Servings)

Amount Per Serving

Calories	280	Calories From Fat	180

% Daily Value*

Total Fat 20 g	31%

Saturated Fat 7 g	35%

Trans Fat 0.0 g

Cholesterol 80 mg	27%

Sodium 85 mg	4%

Total Carbohydrate 0 g	0%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	24 g

Vitamin A 0%	•	Iron 4%

Vitamin C 0%	•	Calcium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Confit Pork Belly

Prep Time

24 h 20 m

Cook Time

8 hours

Total Time

32 h 20 m

Serves

12 People

Ingredients

Recipe makes 12 Servings

2 Tbsp Central Market Organic Fennel Seeds

2 Tbsp Morton & Bassett Juniper Berries

8 Central Market Organic Bay Leaves

3 Morton & Bassett Star Anise

3/4 cup(s) Morton Kosher Salt

1/2 cup(s) H-E-B Brown Sugar

3 1/2 Lb H-E-B Natural Pork Belly

1 Qt Rustico di Casa Asaro Unfiltered Extra Virgin Olive Oil, or as needed for covering pork

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Instructions

Place a small non-stick pan over medium-low heat. Add fennel seeds, juniper berries, bay leaves and star anise pods. Gently toast spices until fragrant. Remove from heat, transfer to a blender and blend until ground fine.

Combine ground spices with salt and sugar and mix thoroughly. Place pork belly fat-side up on a cutting board. Using a knife, score fat diagonally on each side so the cuts make a diamond pattern. Place into a pan or dish and using all seasoned salt and sugar mixture, evenly coat entire pork belly.

Cover pork and refrigerate for at least 48 hours. After 48 hours, preheat oven to 225F.

Rinse pork belly under cold water to remove all salt mixture. Pat dry and place in a deep roasting pan or pot. Add enough olive oil to just barely submerge pork. Cover with foil or lid and cook for 4 hours.

After 4 hours, remove from oven and cool at least 1 hour. (discard oil). For serving simply cut pork belly in half then evenly slice thin or thick pieces and sear each piece in a hot skillet until crispy on each side.

Chef's Note: For best results, once pork has cooled to room temp and been removed from oil refrigerate for at least 2 hours to allow fat to solidify before cutting and searing pieces.

Confit Pork Belly

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