Wondering how to confit pork belly or pork chops? I will share the recipe for both with the technique and temperature to create fall-apart tender bites. THIS is How To Cook Pork Belly in the Oven perfectly in olive oil.
What is pork confit?
This means that pieces of pork are cooked at a low temperature, submerged in fat for an extended period of time, typically in the oven. Traditionally this is done in duck fat but lard or olive oil work well for this method too. This slow cooking process results in exceptionally tender and flavorful meat.
How Long to Confit Pork
That depends on what cuts you are slowly cooking and how thick they are but typically 2-3 hours. #1 you need your piece(s) to be submerged at all times. If you are marinating it beforehand that will add even more flavor. Blot dry if you do before baking so the fat can soak in, tenderize and cook it slowly.
You will want a very deep pot or this makes a great Dutch oven recipe since cast iron provides an even heat throughout the cook time with a lid that seals well.
Ingredients
Marinade
- Garlic Confit will give it a ton of flavor
- Salt and pepper are basic seasonings
- Onion diced
- 1/2 tsp rosemary
- 3 bay leaves are optional
- Brown sugar has a bit of sweetness
- Olive oil for marinating
Baking
- 1 c olive oil for baking
- 1.5 lbs. pork belly
We will be talking about in the oven here which is the most common method. It maintains a steady low heat for a long time well. Once submerged and the garlic + herbs are added you just cover tightly, set inside and set the timer. Near the end just test with a knife. Once it slides in smoothly without much effort it is ready!!
Pork belly confit pressure cooker would be a similar concept with melted fat and fresh herbs but it wouldn’t take as long. You would get a similar texture result this way as it is steamed and great cooled, sliced and enjoyed.
How to Confit Pork Belly in Oven
- Mix all the ingredients for the marinade.
- Brush the pork belly on all sides with the sauce and place in a baking dish or bowl covered with plastic wrap or foil. Refrigerate for 5-8 hours.
- Preheat the oven to 250 F. Remove the pork belly from the dish and brush off any remaining marinade with brush or paper towels.
- Place it in a baking dish and fill it with pure olive oil.
- Cover with foil and bake the pork fat for 3 hours.
- Let it cool when done, this will take 30 minutes to 1 hour.
- Then use a very sharp knife to cut into pieces and serve.
How do you make pork belly crispy?
If you wanted to get it really crispy and crackling as they call it on the top you can remove the foil the last few minutes and switch to broil until you get a deep golden brown. The salt in the marinade with the intense high heat will cause the fat to bubble and pop into that pork rind look you want.
Another way of getting really crispy pieces is to cut into slices, sprinkle with salt, spray with some olive oil and make some Air Fryer Pork Belly Recipe.
Originally, confit was developed as a preservation method before refrigeration. By cooking and storing meat in its fat, it is sealed off from air and bacteria, which extends its shelf life quite a bit. The fat acts as an airtight barrier, while the low cooking temperature ensures harmful bacteria is destroyed.
Use the 4-4-4-4 technique for this. 4 pork chops, cups of oil, cloves of garlic, and sprigs of thyme. Use a large oven-safe pot or Dutch Oven. Melt the duck fat, lard or slightly heat olive oil. Preheat your oven to 275°F or 135°C. Add contents, cover the pot and transfer it to the oven. Cook the pork chops in the oven for about 2 to 3 hours, or until they are tender and easily pierced with a fork.
In the fridge it can last up to 2 weeks if the pork is completely submerged in its cooking fat and kept in an airtight container. Ensure the fat covers the meat entirely to create a seal that prevents bacteria and air from spoiling it. Store it at or below 40°F. Or up to 3 months when frozen.
Fresh confit should have a neutral or rich, savory aroma depending on the spices and fat used. A sour, rancid, or off-putting smell indicates spoilage, often due to bacterial growth or the fat turning rancid. Any green, gray, or slimy appearance on the meat or fat suggests spoilage.
Other easy pork recipes you’ll love
- How to cook 2 inch thick pork chops is here for you, they would end on the longer end of things
- While this is how long to cook thin pork chops which takes less than 120 minutes actually
If you want how to confit potatoes in olive oil along with this grab some taters at the store with these items and get ready for deliciousness.
How to Confit Pork
Equipment
- 1 Bowl
- 1 casserole dish
Ingredients
- 1.5 lbs. pork belly
- 1 tsp salt
- 1/2 tsp pepper
- 1 onion, diced
- 1/2 tsp rosemary
- 3 bay leaves
- 2 tbsp garlic, minced
- 1 tbsp brown sugar
- 5 tbsp olive oil, for marinating
- 1 c olive oil, for baking
Instructions
- Mix all the ingredients for the marinade. Brush the pork belly on all sides with the marinade and place in a baking dish or bowl. Refrigerate for 5-8 hours.
- Preheat the oven to 250 F. Clean the belly of any remaining marinade. Place it in a baking dish and fill it with pure olive oil. Cover the baking dish with foil and bake the pork belly for 3 hours. Let the pork confit cool, then cut into pieces and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
