Preserved pork (Confit de porc) from Under the Sun: Caroline Conran's French Country Cooking (page 191) by Caroline Conran

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

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

    Can substitute pork loin for pork fillet, and goose fat or lard for rendered pork fat. See page 283 for how to render pork fat.

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