Pork Hind Leg Confit Cheese Gratin - Topping the Pulled Meat with Cheese Turns It into a Completely Different Dish

Steps

1. 1

   In a pot (without the pork), combine water, star anise, garlic, whole peppercorns, salt, and honey, bring to a boil, then allow to cool (brine)

2. 2

   Submerge the pork hind leg in the cooled brine and brine for 4 hours

3. 3

   Rinse the brined pork hind leg under cold running water and pat dry

4. 4

   In an oven-safe dish, place the brined pork with olive oil, star anise, garlic, whole peppercorns, and bay leaves; confit at 110°C for 4 hours

5. 5

   Remove the confited pork and shred it along the grain

6. 6

   Slice the onions and caramelize them thoroughly in ghee

7. 7

   Mix the caramelized onions with steak sauce to make the sauce

8. 8

   In an oven-safe dish, layer the shredded confit pork, caramelized onion sauce, mozzarella cheese, and parmesan cheese in that order

9. 9

   Bake in a 200°C oven until golden and finish