Pork shoulder cooked in fat (Confit de porc échine) from The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions (page 311) by Tania Teschke

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fennel with red onion (Fenouil et oignon rouge); Sarlat sautéed potatoes (Pommes de terre Sarladaises); Sautéed Swiss chard (Blettes sautées)

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.

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  • Eat Your Books

    Marinates overnight.

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