Pork side confit
8 servings
120 minutes
The recipe is taken from Nika Ganich's book "Geography to taste. Estonia.
1
Cut the skin from the ribs, do not throw it away.
2
Sauté onion, garlic, and carrot in a heavy-bottomed pot until golden.
- Onion: 1 head
- Garlic: 4 cloves
- Carrot: 2 pieces
3
Add ribs to the vegetables and simmer for 6-8 hours (first bring to a boil, then simmer on medium heat).
- Pork ribs: 1.5 kg
4
Place the skin on a baking tray, season with salt and pepper, add bay leaf and rosemary. Bake in the oven for 2-3 hours at medium temperature until liquid appears.
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
- Rosemary: to taste
5
After the meat is cooked, cool it down and remove the bones and excess fat. Cut the meat into pieces, season with salt and pepper. Place the meat on a baking tray and put the roasted skin on top. Press it down for 12 hours in the refrigerator and cut into portions.
- Salt: to taste
- Ground black pepper: to taste
6
Fried parsnip with honey: peel two medium parsnip roots and cut them into four pieces. Fry in vegetable oil in a pot until golden brown, add a bit of butter, salt, and pepper. Fry for a few minutes, remove from heat and add honey.
- Parsnip root: 3 pieces
- Vegetable oil: to taste
- Butter: to taste
- Salt: to taste
- Ground black pepper: to taste
- Honey: to taste
7
Place 12 'paradizka' apples on a baking sheet and sprinkle with 80 grams of sugar. Bake in the oven at 200 degrees for about 30 minutes.
- Apple: 12 pieces
- Sugar: 80 g
8
Parsnip root cream: clean the remaining parsnip root and boil in whipped cream until soft. Season with salt and pepper, then blend to a smooth consistency.
- Parsnip root: 3 pieces
- Whipped cream: to taste
- Salt: to taste
- Ground black pepper: to taste
9
Serve the pork belly with baked apples, parsnip, and parsnip cream.