The recipe I selected is from here (Angry food blog from Lady and pups). She leaves the pork in the brine for 6 hours in the fridge, then confit it for 4 hours in the oven, press it overnight and finally roast the skin on fire. Here it is:
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| The brine contains salt, pepper, honey, star anise and water. |
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| I left the pork in for 6 hours however would try shorter next time (maybe 2-3 hours) as the end product was too salty for me. |
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| After the brine it's fat bath (mix of sunflower and olive oils for me). Looks like a bit like a preserved organ for anatomy... |
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| After 5 hours of confit, the meat is soft and detach itself... Looks good, but the house smells like a fast-food. |
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| Then it's pressing down overnight to reattach the fibers together and give it a shape. I used two ovenware that fit one inside the other and cans for weight. |
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| The following day, the meat look nice but the skin is gelatinous : time to get it crackling! |
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| She suggested grilling on the pan but it sticks a lot so next time I will try 250°C in the oven instead. |
In the end this took lots of time (over 26 hours!) and I did not enjoy it as much as I was expecting... We actually preferred the usual roasted pork belly.
