Pork confit with bitter greens and pickled onions from Welcome To My Kitchen: A New York Chef Shares His Robust Recipes And Secret Techniques (page 42) by Tom Valenti and Andrew Friedman

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Notes about this recipe

  • Eat Your Books

    Can substitute low-sodium beef broth for veal stock, dandelion greens or other sturdy greens for frisée, and Parmesan cheese for aged white cheddar cheese. You may use the Veal stock recipe on p. 32. Chill pork component for at least four hours and preferably overnight.

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