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Pork Belly Confit

Posted by Lia Bulaong, March 5, 2007 at 6:01 PM

Veronica of the eponymous Veronica's Test Kitchen recently made the pork belly confit from Michael Rulhman and Brian Polycn's Charcuterie, and boy does it sounds like something I want in my belly RIGHT NOW: " The confit was crispy on the outside, the meat falling apart but it was the fat that held the concentration of flavors derived from all the spices -- a perfect alchemy of complex tastes that explodes with flavor with each bite."

Post a Comment | Tags: Charcuterie, Michael Ruhlman, pork, pork belly, recipes

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