Pork belly confit

Naaah, don't have to thank me for this. Glad to do it. Well... don't hate me for it either. If you are finding this angelically beautiful but appallingly offensive all at the same time, I can't help you. Just as the curtain of the swimsuit-season is about to go up in all its rudeness and the rim...

This pork belly confit recipe from chef Thomas Keller is brined, braised, and baked until it's soft and supple. Porky goodness.

This slow-braised pork belly starter is served with a Korean-style barbecue sauce, pickled and charred cucumber and sweetcorn.

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This classic slow-roast pork belly makes an impressive main course for a dinner party. It takes a little time but the end result is definitely worth it

This is a pork belly that’s slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life. It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil. Perfect meat, perfect crackling … Every. Single. Time!

I'm not a vegetarian but I'm no blood-thirsty carnivore either. I'll happily much my way through meat-free meals without so much as thinking about the big hunk of chicken or piece of steak that I could have been eating. To me a well made vegetarian dish can be every bit as good as -if not better than- its meaty counterpart. That said, there are those times when I get an itch that only something rich, unctuous, succulent and meaty can scratch, it's times like these that rillons were invented…

In this punchy pork belly dish, cured pork belly is slowly cooked confit in duck fat, then served in small portions with black garlic.

Wondering how to confit pork belly or pork chops? The recipe for both with the technique and temperature to create fall-apart tender bites.