Confit Of Pork Cheeks Recipe
Servings: 4
Ingredients
- 500 gm pork, cheeks, cleaned of fat and glands
- 150 gm coarse rock salt
- 1 Tbsp. whole black peppercorns
- 1 Tbsp. fresh minced rosemary
- 3 x fresh bay leaf
- 500 ml rendered duck or possibly pork fat Smoked Tomato Vinaigrette
- 12 x roma tomato, cut in half, and, smoked
- 200 ml canola oil
- 50 ml grape seed oil
- 50 ml white balsamic vinegar
- 2 Tbsp. sugar
- 1 tsp salt
Directions
- In a bowl mix the cheeks, salt, peppercorns, rosemary and bay leaves.
- Cover with a cloth and chill over night.
- The next day, wipe the excess salt and herbs off the cheeks.
- Heat the fat at 225 degrees Fahrenheit.
- Carefully place cheeks into the fat and cook for 1 hour.
- Remove the cheeks from the fat and place in a sterile jar. Pour the fat over the cheeks to completely cover. Let it cold.
- Store in the fridge for 2 weeks.
- Remove cheeks from fat.
- Cook in a 400 degrees Fahrenheit oven till crisp and golden.
- Slice thinly and serve with salad greens and Smoked Tomato Vinaigrette (see recipe).
- Smoked Tomato Vinaigrette:Puree the smoked tomatoes with the sugar. With the motor running, slowly add in the vinegar, and the then the oils.
- Season.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 4 servings | |
| Calories 1007 | |
| Calories from Fat 790 | 78% |
| Total Fat 88.58g | 111% |
| Saturated Fat 17.68g | 71% |
| Trans Fat 0.18g | |
| Cholesterol 122mg | 41% |
| Sodium 695mg | 29% |
| Potassium 1074mg | 31% |
| Total Carbs 20.43g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 13.96g | 9% |
| Protein 33.65g | 54% |
