Chef Rich Parente emphasizes, 'You can also go all-out and cook pork belly confit, which is a similar process to braising but swaps the stock for rendered fat.' This method elevates the classic preparation with a focus on achieving a crispy exterior and incredibly tender meat inside.
The confit process transforms pork belly through a careful brining technique that allows for long, slow cooking in fat, creating a dish that combines the crispness of fried pork with the rich tenderness characteristic of Sous-vide cooking.
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