Tuesday, November 13, 2007

A life in pork -Confit de Lard

I began this batch of confited pork belly on Friday 11/9 and finished it up on Sunday 11/12. The sideshow below shows all the major steps save one :putting the final product by in jars.

Cooking does not get any easier than this folks. Tossing cubes of bacon in cure mixture, letting it sit in the refrigerator for 36 hours and cooking it in rendered fat in a slow oven does not require more than 12 seconds of culinary knowledge.

The hardest part is going to be finding someone to eat it. My kids may be the kids of a chef, but there's no way they are eating any of this.


7 comments:

Scotty said...

If I catch the 6:45 to BWI and the train to Philly and a taxi to your place I can be there before midnight!

tyronebcookin said...

Great Job Bob! I only wish I was skinnier and had the metabolism of a teenager...then I might be willing to venture off on things like that, as it is I have to stick to experiments/recipes/techniques of food that I can actually eat when I get done...(or eat a lot of)

Corey Haim & Eggs said...

Cool blog, and discovered it by linkage to Ruhlman's.

Hope I'm staying on topic here with the following... when I was young, my family saved bacon lard - not unique, but I do not see too many families doing so today - in an empty coffee can: nature's crisco, or, at least, the swine's.

We had to make a meal stretch, and cube steaks were not unusual in the house of my youth: not apologising for cube steaks, or any other economy cuts, since they are often better and I often prefer them, over the luxury cuts.

In sum, there was nothing as exhilarating, than, the whiff of bacon lard heating up in an old school frying pan (none of that non-stick stuff back in the day) then, followed by some crushed garlic hitting and sizzling in that tried but true pan, the enzymes colliding with that wonderful lard, making for an even greater, intoxicating scent: my olfactories were never so happy.

And, finally, the steak. Wham, woosh, sizzle... served atop Garlic Fried Rice (always day old rice, and in the same pan) with an over easy egg, and chopped tomatoes and red onion.

It doesn't get much better than that.

I wish I had the free time to prep confit. And I really enjoyed this article you posted - thanks!

Bob del Grosso said...

Corey haim & eggs

My mom used to save bacon drippings too, most people did in those days. She use them to fry stuff and occasionally for shortening for corn bread and biscuits.
I'm sure no one will be surprised to know that I save bacon fat too. It's good stuff and like all food, should not be wasted.

Besides, have you ever eaten a chicken that was roasted after having been rubbed with bacon fat?

Nuff said.

Scotty said...

I still keep bacon drippings in the fridge. Forget that chicken, Bob - fried potatoes! Yum!

Erik said...

I have a question regarding your use of the word "confit". Isn't confit a noun, as in duck confit (admittedly here it looks like an adjective in the English language)? I had previously seen it used as a verb in Ruhlman's blog conjugated as you did, "confited". I'm troubled by the use of it as a verb for two reasons: 1.) because I don't believe it to be a verb in the English language. I don't expect to say "Today, I will confit the duck" rather “Today, I will make duck confit”. 2.) If it really is a verb, in the past tense shouldn't it be spelled "confitted"?

Bob del Grosso said...

Erik
Confit is not a verb it is a noun.

When Ruhlman uses it as a verb he is using American kitchen slang. I don't see anything wrong with that -as long as he knows he's doing it :I'm sure he does- and time will tell if that usage makes it into a general dictionary of American English.

I'm most Frenchmen would not be pleased to hear somebody say "confit that duck" or whatever.