Pork Leg Confit with Pasta

Pork Leg Confit with Pasta

17h+

Confit is a method of slow cooking using fat or aqueous sugar. In this case, the suckling pig leg is cooked in its own fat.

  • Place 4 garlic heads in a skillet. Cut the tips with scissors

  • Add ¼cup of water

  • Cover the skillet with a lid and place it in the oven for 40m until the garlic is soft

  • Cut off the bottom of the garlic heads and press to extract the softened cloves

  • Place the garlic in a hand blender jug

  • Cover the garlic with cup of extra virgin olive oil. Blend to get a homogeneous and silky texture, season with salt to taste. The roasted garlic paste is ready

  • Roughly chop 500g of peeled ginger

  • Roughly chop 500g of habanada pepper

  • Place the chopped ginger and peppers in a bowl

  • Add 600g of rangpur lime juice and 250g of salt

  • Add 300g of mirin and 250g of the Roasted Garlic Paste

  • Add 6 bay leaves and mix everything with a hand blender until homogeneous. The pork marinade is ready

  • Place 2 suckling pig legs in a tray. Pour half of the Pork Marinade over them and rub to spread it evenly

  • Wrap with cling film and place in the refrigerator for 12h to marinade

  • Preheat the oven to 140°C

  • Place the pork legs and some of the marinade in a Dutch oven

  • Add 3kg of lard

  • Cover with a lid and cook in the oven for 3h or until the meat easily falls off the bone

  • Remove the legs and reserve

  • Boil enough water to cook the pasta. Add plenty of salt

  • Add cups of fusilli to the boiling water. Cook the pasta following the manufacturer's instructions

  • Drain the fat from the pork and preserve the gelatin from the bottom. Place the dutch oven over medium-low heat

  • Add 1 cup of halved cherry tomatoes. Stir to coat them with the gelatin

  • Add cup of tomato passata and mix. Cook until you obtain a deep brown color

  • Once the pasta is al dente, add it to the tomato sauce

  • Add a ladle of cooking water and 1tbsp of grated parmesan cheese. Mix to emulsify

  • Finely chop 1tbsp of parsley

  • Debone the suckling pig leg and add the meat to the pasta

  • Add the parsley. The pork leg confit with pasta is ready

  • Enjoy!

Yield 2 people

  • Suckling Pig Leg

    Suckling Pig Leg

    2
  • Lard

    Lard

    3kg
  • Fusilli

    Fusilli

    cups
  • Cherry Tomato

    Halved Cherry Tomato

    1 cup
  • Tomato Passata

    Tomato Passata

    cup
  • Parmesan Cheese

    Grated Parmesan Cheese

    1tbsp
  • Parsley

    Parsley

    1tbsp
  • Water

    Water

    as needed
  • Salt

    Salt

    to taste

Roasted Garlic Paste

  • Garlic

    Garlic

    4 heads
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    cup
  • Salt

    Salt

    to taste
  • Water

    Water

    ¼ cup

Pork Marinade

  • Habanada Pepper

    Habanada Pepper

    500g
  • Mirin

    Mirin

    300g
  • Rangpur Lime Juice

    Rangpur Lime Juice

    600g
  • Ginger

    Peeled Ginger

    500g
  • Bay Leaf

    Bay Leaf

    6
  • Salt

    Salt

    250g

Equipment

  • Enameled Dutch Oven

    Enameled Dutch Oven

  • Butcher Knife 10”

    Butcher Knife 10”

  • Wood Cutting Board

    Wood Cutting Board

  • Hand Blender

    Hand Blender

  • Cast Iron Skillet

    Cast Iron Skillet

  • Wood Cutting Board

    Wood Cutting Board

  • Butcher Knife 10”

    Butcher Knife 10”

  • Wood Cutting Board

    Wood Cutting Board

  • Hand Blender

    Hand Blender

  • Kitchen Scale

    Kitchen Scale

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