KEY INFORMATION
Pork Belly Confit is a traditional French dish using sous vide technique to preserve the natural flavour of the pork belly. The pork belly is soft and tender, and melts in the mouth. Pan fry or grill to serve. A tip if you like crackling skin; pan fry the skin for an extra minute.
COUNTRY/PLACE OF ORIGIN
Singapore
PREPARATION
Fully thaw the pork belly, and pan fry over medium heat for 3 minutes to light golden brown on each side.
For crackling skin, pan fry on the skin for another 1 minutes.
Let the pork sit for 1 minute, and cut to desired size.
For crackling skin, pan fry on the skin for another 1 minutes.
Let the pork sit for 1 minute, and cut to desired size.
STORAGE INFORMATION
Keep Frozen
ADDITIONAL INFORMATION
- Product Type: Pork
- Meat Type: Red Meat
- Cut: Belly
- Fresh: Frozen
- Bone: Boneless
- Skin: With Skin
- Best For: Braising, Roasting
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