How to Prepare Pork Belly Confit a Proper Way

Pork Belly Confit is a French culinary technique that involves slow-cooking pork belly in its own fat until it is tender and flavorful. The process of confit, which means to preserve, was initially developed as a way to store meats without refrigeration in the days before modern food preservation methods. Today, confit is more commonly used as a cooking technique to create rich, tender, and flavorful meat dishes.

To make Pork Belly Confit, pork meat is seasoned with salt, herbs, and spices and then slowly cooked in its own fat over low heat until it is tender and succulent. The result is an incredibly rich and flavorful dish, with the tender pork meat practically melting in your mouth. It is often served as a main course, either on its own or accompanied by various sides and sauces, and is a popular choice in many high-end restaurants and bistros worldwide, such as Beauty & The Butcher.

The History of Pork Belly Confit

The history of this pork meat dates back to medieval times when food preservation was necessary for survival. The confit technique was initially used as a method to preserve meat for long periods before refrigeration was available. Slow-cooking meat in its own fat acted as a natural preservative, allowing the meat to be stored for weeks or even months. The technique was commonly used for various types of meat, including pork, duck, and goose.

Pork Belly Confit is believed to have originated in the southwest region of France known as Gascony. Gascony is known for its rich culinary tradition, and this slow-cooked pork belly is a prime example of this. The dish was initially served as a rustic meal for farmers and shepherds but eventually gained popularity and became a staple in many French kitchens.

Over time, the confit technique was refined and perfected, eventually becoming a delicacy people worldwide enjoyed. Today, it is commonly served in high-end restaurants and is enjoyed by food enthusiasts everywhere. Despite its humble origins, it has evolved into a dish celebrated for its rich, indulgent flavor and ability to elevate any meal to new heights.

Why Is this Slow-Cooked Pork Belly So Tasty

Pork Confit is a dish that can be enjoyed by people who love the combination of rich, savory flavors and tender, juicy meat. The slow cooking method used to make confit results in pork belly that is incredibly tender and moist, with a melt-in-your-mouth texture that is hard to resist. The meat is also infused with the flavors of the fat it is cooked in, which adds a depth of flavor and richness that is difficult to achieve through other cooking methods. The crispy exterior of the slow-cooked pork belly also adds a satisfying crunch to the dish, making it a textural delight.

Furthermore, it is a versatile dish that can be served in various ways, making it an excellent option for people who enjoy experimenting with their meals. It can be served as a main dish, alongside a variety of sides, or used as a flavorful ingredient in other dishes such as sandwiches or salads. Additionally, this pork meat pairs well with various flavors, making it a great dish to serve at dinner parties or other special occasions. Whether served on its own or as part of a larger meal, it is a dish that will satisfy the cravings of anyone who loves rich, savory flavors and tender, succulent meat.


Preparing the brine: 

  • Three rosemary sprigs (large)
  • 12 bay leaves
  • Two tablespoons of black peppercorns
  • Thyme (1/2 bunch)
  • 1/2 bunch of parsley (flat-leaf) 
  • 1 cup kosher salt
  • 1/4 cup plus two tablespoons honey
  • 1/2 cup garlic crushed cloves crushed (leave on the papery skin)
  • 8 cups water

Preparing the confit:

  • 1 batch of pork brine
  • About 6 cups of lard at room temperature
  • One slab of pork belly

For the assembly:

  • Coarse sea salt 
  • Canola oil

The Making of 

Preparing Pork Belly Confit requires a bit of patience and attention to detail, but the results are well worth the effort. Here are a few steps to follow when preparing:

  1. Salt the pork belly: Begin by rubbing the pork belly with a generous amount of salt. This will help draw out any excess moisture and help season the meat. Place it in the fridge for at least 24 hours to let the salt penetrate the meat.
  2. Cook the belly in pork fat: Once the pork belly has been salted, it’s time to cook it in fat. You can use a variety of fats, but the best one is pork fat. The key is to use enough to cover the pork belly completely. Place the belly and pork fat in a pot or Dutch oven and cook it over low heat until the meat is tender.
  3. Chill the pork belly: After the pork meat has been cooked, it’s important to chill it in the fat. This will help to set the meat and give it a firmer texture. Once it has cooled, you can remove it from the fat and store it in the fridge for several days.
  4. Finish it: When you’re ready to serve the Pork Belly Confit, remove it from the fridge and cut it into portions. Place the portions in a hot skillet or under a broiler to crisp up the skin and warm up the meat. This will give the pork belly a delicious crispy texture on the outside and a succulent, juicy texture on the inside.

Preparing slow-cooked pork belly takes a bit of time and effort, but the result is a rich, flavorful, and incredibly satisfying dish. So, roll up your sleeves and get ready to enjoy this delicious and indulgent dish! By following the steps outlined above, you can create one that will impress your guests and leave them returning for more.

Bon Appétit

Whether you’re a seasoned home cook or a professional chef, Pork Belly Confit is a dish that will impress your guests and leave them wanting more. If you are not in the mood for cooking, you can always make a reservation at Beauty & The Butcher and try the best pork belly there is.