Pork Belly Confit – Brined and Slow-Cooked in Oil for 4 Hours for Exceptional Juiciness

Steps

1. 1

   In a pot, combine water, 5 star anise, 5 garlic cloves, 10 peppercorns, salt, and honey. Bring to a boil and let cool.

2. 2

   Submerge the pork belly in the cooled brine and brine for 6 hours.

3. 3

   Rinse the brined pork belly under cold running water and pat dry.

4. 4

   Place pork belly, olive oil, 5 star anise, 5 garlic cloves, 10 peppercorns, and bay leaves in an oven-safe dish. Confit at 110°C for 4 hours.

5. 5

   Sear the skin side of the confited pork belly in a skillet until golden brown, then cut into bite-sized pieces.

6. 6

   In a saucepan, reduce blood orange juice down to one-third of its original volume.

7. 7

   Mix the reduced orange juice with sherry vinegar, orange zest, honey, whole grain mustard, confit oil, and chopped green onion. Season with salt and pepper.