Pork confit with caramelized apples and cabbage in red wine from The A.O.C. Cookbook (page 216) by Suzanne Goin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on October 30, 2018

    I want to like this a lot more than I did. The pork was nice but didn't really pick up much flavor from the brine. I found I had to double the sugar in the cabbage to balance the acid. I'm still not sure what to think about the apples as they were a weird mix of savory and sweet. I did like the chile in the cabbage. I didn't confit the pork as written. Instead, I cooked it sous vide, with some lard, at 158F for 18 hours. This produced a tender but still held together pork shoulder.

  • billreiland on December 09, 2014

    http://www.howtocookeverything.com/recipes/grilled-pork-confit

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