Confit of pork (Confit de porc) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 293) by Paula Wolfert

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

Accompaniments: Sweet and sour cherries (Cerise à l'aigre-doux)

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

  • Eat Your Books

    Preparation requires 2 days. Can substitute pork shoulder or pork blade roast for pork butt.

  • DKennedy on March 10, 2014

    After resting in the fridge for 48 hours. 1/2 lb. the boar stew meat, was cooked in leftover duck fat for 3 hours. Absolutely fantastic!

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