Pork confit

This classic slow-roast pork belly makes an impressive main course for a dinner party. It takes a little time but the end result is definitely worth it

photo credit: www.thepassionatecook.com A very simple pork confit Confit of pork is pretty sinful. Taking a fatty cut of pork and braising it very slowly in its own rendered lard isn't going to qualify as "heart smart", but once is a...

This slow-braised pork belly starter is served with a Korean-style barbecue sauce, pickled and charred cucumber and sweetcorn.

Naaah, don't have to thank me for this. Glad to do it. Well... don't hate me for it either. If you are finding this angelically beautiful but appallingly offensive all at the same time, I can't help you. Just as the curtain of the swimsuit-season is about to go up in all its rudeness and the rim...

I'm not a vegetarian but I'm no blood-thirsty carnivore either. I'll happily much my way through meat-free meals without so much as thinking about the big hunk of chicken or piece of steak that I could have been eating. To me a well made vegetarian dish can be every bit as good as -if not better than- its meaty counterpart. That said, there are those times when I get an itch that only something rich, unctuous, succulent and meaty can scratch, it's times like these that rillons were invented…

Loosely based on the famous French dish cassoulet, which can take up to two days to prepare, this recipe using cooked, tinned white beans is a much simpler but still delicious version.

A recipe by Omar Allibhoy, Head Chef at El Pirata de Tapas and protégé of El Bulli’s Ferran Adria. This dish takes a fair amount of preparation and a long, slow cooking time. But it’s absolutely worth it for the delicate softness of the cheeks and really brings out the flavours.

In this punchy pork belly dish, cured pork belly is slowly cooked confit in duck fat, then served in small portions with black garlic.

Melt in the mouth pork confit, or slow roast belly pork, short cut restaurant style, for the tenderest meat and the crispiest crackling.

Wondering how to confit pork belly or pork chops? The recipe for both with the technique and temperature to create fall-apart tender bites.