Confit Pork - Day 1

So this week is the week for trying out that Confit Pork I was telling you about. And before you get put off, it doesn't take a week, I just feel like playing around with it a bit.


I started on Saturday already actually...


Went to butcher and got a bag of pork fat, I need to render some fat to cook the deboned shoulder in. It took frikken 4 1/2 hours to get a decent amount of lard (recipes online said 30 mins to an hour, but they LIE). After an hour there was not even 60ml, and even after over 4 hours I only got 300ml, but there was no possible way I was going to get more.


So today I am going to good ol' Glass Butchery (seperate entry another time) and getting 5 more bags of fat (I need 2 litres of lard), and I am going to try some other methods, to get to the one that's quickest and yileds the most.


I would tell you how to do this 4 1/2 hour one, but come on, be honest, you're never going to do it, not to produce just the cooking "liquid" for this amazing dish... no matter how amazing it is


Here are a few arb pics I took of the "process"

4 1/2 hours later

Purely for my own amusement really. I would have thought the fat would start setting from the outside, but it seemed to start from the centre, and made these cool formations...