Last week I made Chef Ludo Lefebvre’s Confit Pork Belly, in celebration of his new cooking show, The Taste (on ABC).
Prepping and cooking the pork was almost a three-day process, but SO worth the time and effort.
Best of all? I got to share it with Ludo, his wife Krissy and a small group of friends, who gathered at the Lefebvre’s home for the premiere. If you haven’t seen The Taste yet, you can view it online here.
I purchased the pork belly at Lindy & Grundy. Erte was kind enough to score the skin for me!
The first step is to make a brine and refrigerate for 24 hours. Chef Ludo’s recipe is on page 228 of his book, LudoBites.
Remove the pork from the brine, then confit in lard in the oven on a low temperature. The lard was also purchased from Lindy & Grundy.
Make the Glaze
1/3 cup of honey
1/3 cup of red wine vinegar
1/3 cup of reduced sodium soy sauce
1/4 teaspoon Chinese five-spice powder
1 and 1/2 teaspoons cornstarch, mixed with 2 teaspoons water
Combine the honey, vinegar, soy sauce and five-spice powder in a heavy small saucepan and bring to a boil over high heat. Whisk the cornstarch mixture, then whisk into the glaze to blend and return the glaze to a boil. Reduce the heat to medium-low and simmer for 1 minute. Remove from the heat and set aside. Cover to keep warm.
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